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Fish And Vegetable Soup Recipe
|Canned chicken broth||10 3⁄4 Ounce|
|Water||2 1⁄3 Cup (37.33 tbs)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1⁄8 Teaspoon|
|Fish fillets||1⁄2 Pound|
|Canned tiny shrimp||4 1⁄2 Ounce|
|Sliced mushrooms/4 ounces canned mushroom stems and pieces, drained||1 Cup (16 tbs)|
|Spinach||4 Ounce, measuring around 5 cups|
|Sliced green onions||1⁄4 Cup (4 tbs), along with tops|
Serving size: Complete recipe
Calories 670 Calories from Fat 86
% Daily Value*
Total Fat 10 g14.8%
Saturated Fat 0.66 g3.3%
Trans Fat 0 g
Cholesterol 150 mg50%
Sodium 1853.2 mg77.2%
Total Carbohydrates 61 g20.2%
Dietary Fiber 8 g32.1%
Sugars 6.4 g
Protein 88 g175.7%
Vitamin A 251.9% Vitamin C 91.8%
Calcium 28.5% Iron 34.1%
*Based on a 2000 Calorie diet
Cut each half crosswise into thin slices.
Heat chicken broth, water, soy sauce, ginger and pepper to boiling in 3-quart saucepan; stir in vermicelli.
Heat to boiling; cook uncovered just until tender, about 4 minutes.
Stir in cucumber, fish, shrimp and mushrooms.
Heat to boiling; reduce heat.
Simmer uncovered until fish flakes easily with fork, about 1 minute.
Stir in spinach until wilted.
Sprinkle each serving with green onions.