Try this White Fish Pieces in Soup recipe, or contribute your own.
Suggest a better descriptionRefreshing to the palate, very tasty and filling. Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems. Cook Soup: Combine stock & ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar & cornstarch paste; stir. Add fish & cucumber. Cook at high simmer until fish is done: 3-5 minutes. Dont allow broth to boil; you want it to remain clear. Remove to covered serving bowl; garnish with parsley leaves; serve.
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Serving Size: 1 Serving (619g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 53 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 688.2mg | 24 % | |
Potassium 617mg | 16 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 25.2g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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