Fragrant Ginger Soup with Fish
A delicious and aromatic Asian-style fish soup with rice stick noodles and fresh ginger.
6 cups chicken broth
2 inches gingerroot, peeled and quartered
2 ounces rice stick noodles, broken into 2-inch pieces
12 ounces sole, cod, halibut or other white fish, cut into chunks
1 cucumber, peeled seeded and thinly sliced
1/4 teaspoon granulated sugar
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Combine chicken broth and ginger in a medium saucepan. Bring to a boil and gently simmer for 10 minutes.
- Stir in rice stick noodles, return to boil and simmer for 2 minutes.
- Stir in fish, cucumber and sugar and simmer 3 to 5 minutes, or until fish is done.
- Stir in water mixed with cornstarch and cook, stirring constantly, until soup is slightly thickened. Season with salt and pepper. Serve immediately (discard ginger pieces, if desired).
Makes 4 servings.