Rice Noodles in Sea Bass Broth

A fragrant sea bass broth simmered with ginger and aromatics, served with rice noodles, wild mushrooms, and fresh vegetables.

Healthy Soup Seafood Noodles Dairy Free

Estimated Nutrition

Calories

445.6

kcal / serving

445.6 kcal total

Carbs

77.4g

per serving

77.4 g total

Fat

6.8g

per serving

6.8 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

piece

Fish Stock Cube

tbsp

Soy Sauce

Fruits

piece

Lime

Zest and juice

GrainsCereals

Rice Noodle

Cooked and drained

Liquids

700

Water

Boiling

NutsSeeds

bunch

Coriander

Small bunch, stalks only

tbsp

Chive

Chopped fresh

OilsFats

0.5

tsp

Sesame Oil

Seafood

set

Sea Bass

Bones and trimmings from one fish

Vegetables

tbsp

Ginger

Skin only from fresh root

0.25

piece

Onion

Sliced

Wild Mushrooms

0.5

piece

Red Pepper

Chopped

0.5

piece

Pak Choi

Shredded

Method

Combine fish trimmings, ginger skin, onion, coriander, stock cube, and 700ml boiling water in a pan.

Simmer the mixture for 10-12 minutes while stirring to dissolve the stock cube.

Strain the liquid through a sieve and return the clear broth to the pan.

Add mushrooms, noodles, soy sauce, lime, red pepper, pak choi, chives, and sesame oil to the pan.

Simmer for 3-4 minutes to heat all ingredients through.

Ladle the soup into a bowl and serve immediately.