Simple Fish Soup

By sarah_carroll

Ingredients

• 1 bunch Bok choy
• 6 cups Chinese fish stock
• 1 tablespoon Ginger julienne
• 1 tablespoon light soy sauce
• 1 teaspoon white sugar
• 400 g firm white-fleshed Fish Fillets cut on the diagonal into 1cm slices
• 75 g fresh oyster mushrooms stems discarded and caps halved
• 1 teaspoon Sesame Oil
• 1 ½ cups fresh bean sprouts
• ¼ cup coriander sprig
• 2 tablespoons finley sliced spring onions scallions

Preparation

Step 1

Remove core from bok choy, cut crossways into 4, then wash thoroughly and drain.
Bring stock to the boil in a large heavy-based pot.
Add ginger, soy sauce and sugar and stir to combine.
Reduce heat, add fish and simmer gently for 1 minute.
Add mushrooms and simmer for 30 seconds.
Toss in bok choy and simmer for a further minute or until fish is just cooked through.
Stir in sesame oil and remove pot from stove.
Serve in bowls garnished with bean sprouts, coriander and spring onions.