Créé avec l’IA
Chinese Fish and Vegetable Soup
35 min 168 kcal par portion Facile
Ingrédients
4 Portions
- fish fillets500 g
- chicken broth1 liter
- ginger1 tablespoon
- garlic2 cloves
- onion1 piece
- bok choy200 g
- carrot1 piece
- soy sauce1 tablespoon
- sesame oil1 tablespoon
Instructions
- 1
In a large pot, heat the sesame oil over medium heat.
- 2
Add the sliced ginger and minced garlic, and sauté for about 1 minute until fragrant.
- 3
Add the sliced onion and carrot to the pot, and cook for 3-4 minutes until they start to soften.
- 4
Pour in the chicken broth and bring it to a boil.
- 5
Add the fish fillets to the boiling broth and reduce the heat to a simmer.
- 6
Stir in the soy sauce and let the soup simmer for about 5 minutes.
- 7
Add the chopped bok choy and continue to simmer for another 3-4 minutes until the bok choy is tender.
- 8
Taste and adjust seasoning if necessary.
- 9
Serve hot and enjoy your Chinese Fish and Vegetable Soup.
