Asian-Style Fish Soup

Simmer sea bass trimmings in vegetable stock before adding vegetables, mushrooms, and Asian seasonings for a light, flavorful fish soup.

Healthy Quick Fish Seafood Low Carb

Estimated Nutrition

Calories

215.2

kcal / serving

215.2 kcal total

Carbs

16.4g

per serving

16.4 g total

Fat

10.2g

per serving

10.2 g total

Protein

14.5g

per serving

14.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

to taste

Fruits

0.5

piece

Lime

juice only

Liquids

300

Vegetable Stock

hot

NutsSeeds

pinch

Chili Flakes

dried

OilsFats

Sesame Oil

Seafood

piece

Sea Bass Head

large

piece

Sea Bass Tail

large

Vegetables

Asparagus

chopped

Tomato

chopped

100

Shiitake Mushroom

chopped

Method

Add asparagus, tomatoes, soy sauce, sesame oil, mushrooms, lime juice, and chilli flakes.

Pour the soup into a warm serving bowl.

Place the fish head, tail, and 300ml of vegetable stock into a saucepan.

Remove and discard the fish head and tail.

Simmer the mixture for 12 minutes until the vegetables are tender.

Bring the liquid to the boil and simmer for 6 minutes.