Fish and Vegetable Soup Recipe
Ingredients
| Chinese mushrooms | 1 , dried | |
| Warm water | 3/4 Cup (16 tbs) | |
| White-Fish Fillets- 1/2 pound | ||
| Dashi- 4 cups or Beef Broth- 2 cups | ||
| Clam Juice | 2 Cup (16 tbs) | |
| Spinach- 1 cup, coarsely chopped | ||
| Scallions | 1 , thinly sliced | |
| Soy sauce | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Lemon Rind- 4 thin, slices | ||
Directions
GETTING READY
1) Wash the mushrooms and soak in the warm water for 20 minutes.
2) Cut the fish in narrow slices.
MAKING
3) Drain the mushrooms, reserving the water. Slice the mushrooms.
4) In a saucepan, bring the dashi or the broth, clam juice and the mushroom water to a boil.
5) Add the fish and mushrooms and simmer for 8 minutes.
FINALIZING
6) Stir in spinach, scallions, soy sauce and salt, cook for 4 minutes more.
SERVING
7) Serve with a slice of lemon rind.
1) Wash the mushrooms and soak in the warm water for 20 minutes.
2) Cut the fish in narrow slices.
MAKING
3) Drain the mushrooms, reserving the water. Slice the mushrooms.
4) In a saucepan, bring the dashi or the broth, clam juice and the mushroom water to a boil.
5) Add the fish and mushrooms and simmer for 8 minutes.
FINALIZING
6) Stir in spinach, scallions, soy sauce and salt, cook for 4 minutes more.
SERVING
7) Serve with a slice of lemon rind.
Chef
