Fish And Vegetable Soup Recipe
Ingredients
| Cucumber | 1 Small | |
| Canned chicken broth | 10 3⁄4 Ounce | |
| Water | 2 1⁄3 Cup (37.33 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Ground ginger | 1⁄8 Teaspoon | |
| Pepper | 1 Dash | |
| Vermicelli | 2 Ounce | |
| 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 |
Nutrition Facts
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
Directions
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.
Chef
