4 (4-ounce) skinned halibut fillets or other firm white fish fillets
1/8 teaspoon salt
Dash of black pepper
10 cup coarsely chopped spinach (about 8 ounces)
1 1/2 cups thinly sliced green onions
1/4 cup chopped fresh cilantro
How to Make It
Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.
Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.
Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.
Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.
This was great, but required quite a bit of chopping. I had two people helping me and it still took us about 30 minutes to get it together - glad I had help! I will definitely make it again, though - loved the flavors. Added sriracha to kick up the heat.
This was fantastic and very easy to make. Great combo of flavors with ginger, lemongrass, lime, and cilantro. Loads of veggies! I used soba noodles instead. Will definitely make this again, hubby loved it too!
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