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QUICK & Easy Spicy Asian Soup Recipe
Difficulty: Easy |
Total Time:
10 minutes
|
Active Time:
|
Makes:
2 servings, or 1 really big serving
I make a soup with either Tofu, or any leftover fish…. halibut, tilapia, salmon, sea bass, etc. It only takes 10 minutes to make from start to finish, but it tastes like an authentic asian soup dish. You can add or subtract ingredients like coconut milk, nori, or bean sprouts to make this dish your own.
INGREDIENTS
- Cellophane or Bean Thread Noodles
- Left over fish or Tofu
- Fresh Ginger Root (1 tsp chopped)
- Fresh Spinach Leaves (1 large handful)
- Miso Soup Powder (1 Tbs)
- Hot Sesame Oil (1 tsp)
- Toasted Sesame Oil (1 tbs)
- Lime Juice (1-2 tbs)
INSTRUCTIONS
- Boil a large kettle of water for cellophane noodles, (which cook in a bowl with boiling water poured on them)
- In a med/large separate bowl, I add diced fresh ginger, chunks of fish, fresh spinach leaves, miso soup powder, hot sesame oil, toasted sesame oil, and a splash of lime juice.
- Add the remaining boiling water to the main ingredients bowl, drain the cellophane noodles & combine.
Member recipes are not tested by the CHOW food team.
Also, as far as the cellophane noodles are concerned, YES, do follow the instructions on the package, drain & put into main ingredient bowl.
sorry folks... as far as how much water to add to the main ingredients, I always put enough to just cover the ingredients, so that they warm-up. I'm not sure how much water my kettle holds for boiling, but I fill it almost to the top.
Sounds like4 it might be delicious but more info would be nice. If we are just to follow package instructions for noodles please say that
How much is a large kettle of water? I have no clue how much boiling water to add to the main ingredients bowl in step 3.