10 Minute Miso Fish Soup

I'm still playing around with healthy recipes and possibly making them less healthy than they should be! This again is a Gillian McKeith recipe that I've messed with. For Asian soups I generally use the veg that I have in the fridge rather than following the recipe. So long as there's veg in it, it doesn't really matter what it is. I think the original recipe had peppers and mange tout but I added to that with some choi sum, mushrooms and green beans. I also added some somen noodles to the soup to round it out as a meal. Delicious!



10 minute Miso Fish Soup (adapted from You Are What You Eat Cookbook)
(Serves 4)

1 garlic clove, thinly sliced
2.5cm piece ginger, peeled and finely sliced
1 packet instant miso soup
100g skinless boned white fish, cut into chunks
100g somen noodles
handful mange tout, trimmed and sliced
handful green beans, trimmed and cut in half
5 dried Chinese mushrooms
2 heads pak choi, sliced

Put the dried mushrooms in a bowl and cover with boiling water, soak for 15 mins.

Bring 500ml water to the boil, add the garlic, ginger and miso soup. Boil for 1 minute, then add the fish, noodles, mange tout, green beans and mushrooms.

Bring back to the boil and cook for 2 mins.

Add the pak choi and spring onions and cook for a further minute.

Divide between bowls and serve immediately.