Asian Fish and Vegetable Soup
Healthy, because
Even smarter
Turbot is rich in easily digestible protein and does not burden the digestion. Its lean meat is full of minerals such as iodine, which produces thyroid hormones, which are involved in many metabolic processes in the body and support them positively.
The essential oil gingerol soothes the stomach. Its pungent substances have been proven to relieve complaints such as abdominal cramps and constipation. They also improve blood circulation throughout the body and thus stimulate the circulation.
You can also prepare the Asian fish and vegetable soup with other fish fillets of your choice, such as monkfish, stone bite, cod or even shrimps.
Would you like to make this dish vegetarian or vegan? No problem! Forget about the fish fillets and use soft tofu instead. You can get it fresh in the refrigerator of your Asian store.
Ingredients
- Ingredients
- 1 stalk Leeks (medium-sized)
- 1 carrot
- 1 red onion
- 1 pc ginger (about 6 cm long)
- 1 sm piece Wakame seaweed (seaweed, approximately 5 x 10 cm)
- 1 tsp salt
- 150 grams Soba Noodles (thin buckwheat noodles)
- 4 turbot fillet (about 250 g, without skin)
- soy sauce (for seasoning)
Preparation steps
Rinse, trim and slice leeks crosswise into rings.
Peel and finely julienne carrot (cut into very thin strips).
Peel, halve and thinly slice onion.
Peel and finely julienne ginger (cut into very thin strips).
Thinly slice wakame.
Fill a shallow pan that is large enough to hold fish fillets side-by- side with about 3 cm (approximately 1 inch) cold water. Add prepared vegetables, ginger and wakame. Bring to a boil, then reduce heat to a simmer.
Meanwhile, fill another pot halfway with water. Add salt and bring to a boil. Add noodles and return water to a boil. Add 1 cup cold water and bring water to a boil again. Repeat process one more time with an additional cup of cold water.
The pasta should be cooked and tender. Drain in a colander and rinse with cold water.
Place turbot fillets in the simmering vegetable sauce. Bring to a boil and simmer until fish is just cooked through, 3-4 minutes (do not overcook, or fish will lose its delicate flavor and consistency). Season with soy sauce.
To serve, divide noodles among bowls, top with fish and add broth and vegetables.
