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Ginger Fish Soup

Serves 4

Ingredients

  • 6-8 dried shiitake mushrooms
  • 1 litre fish stock
  • 1 tbsp soy sauce
  • 1 heaped tbsp shredded fresh ginger
  • 1 tspn sugar
  • 2 tspn Chinese rice wine
  • a splash of sesame oil
  • 400-450gm firm white fish fillets, cut into strips
  • 2 heads baby bok choy, washed & cut in half lengthways
  • a good handful of beanshoots
  • 2 tbsp fresh coriander leaves
  • 2 spring (green) onions, shredded
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Method

  1. Soak shiitakes in warm water for about 1 hour. Then remove, discard stalks and slice.
  2. Bring stock to the simmer in a saute (heavy-bottomed) pan and skim any impurities off the top.
  3. Add soy, ginger, shiitakes, sugar, rice wine and sesame oil. Stir and briefly cook.
  4. Then carefully add the fish, bok choy and beanshoots. Cook for about 1 min until fish is ready.
  5. Stir in coriander and spring onion and serve in individual soup bowls.
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