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.