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Ginger Fish Soup


  • 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


  • 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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