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Fish and ramen noodle soup Recipes
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Makes
4
Servings
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Recipe Name : Fish and ramen noodle soup
Country : United States
Rating :
Category : Home > Noodles > fish
Chef : Tracy Rutherford
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INGREDIENTS


180g dried ramen noodles
2 teaspoons vegetable stock powder
5 cups boiling water
2cm piece fresh ginger, quartered
2 tablespoons soy sauce
1/2 teaspoon Chang’s sesame oil
3 green onions, thinly sliced
1 large carrot, peeled, cut into matchsticks
300g flathead fillets, cut into
1.5cm-thick slices (see note)
DIRECTION


Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Place in a bowl. Cover to keep warm. Meanwhile, place stock powder and 5 cups boiling water in a saucepan over mediumhigh heat. Add ginger, soy sauce and oil. Bring to the boil.

Add onion, carrot and fish to stock mixture. Return to the boil. Reduce heat to medium. Simmer for 1 minute or until fish is cooked through.

Divide noodles between bowls. Remove and discard ginger from stock mixture. Ladle over noodles. Serve.
NOTE:

You could use kingfish instead of flathead.

Tip: For extra flavour, add 125g fresh baby corn, halved lengthways, with the carrot in step 2.
SOURCE:

http://www.taste.com.au/recipes/24535/fish+and+ramen+noodle+soup