Never miss a recipe, click here for your daily e-mail recipe alert

Recipe Tags

broth fish ginger japanese light meal lunch noodles oriental seafood soup starter supper wagamama

What are tags?

Recipe recently saved by

No users have recently added this recipe to their cookery book

Comments

There are no comments.

Spring Greens and Seafood Soup with Pickled Ginger

Back to recipe list

415

bites

Popularity

Preparation Time: 15 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 8274 times

Ingredients:

Metric Imperial

200 gm(s) flat egg noodles

1 tbsp(s) vegetable oil

1 carrot, peeled & julienned

2 lemongrass stalks, outer leaves removed, finely chopped

1 chilli, finely sliced

2 garlic cloves, peeled & sliced

2 kaffir lime leaves

200 gm(s) skate

250 ml(s) chicken stock

2 tbsp(s) rice vinegar

100 gm(s) raw, peeled prawns

4 scallops, sliced horizontally

2 handful(s) spinach

1 head little gem lettuce, shredded

salt & white pepper

pickled ginger

Oriental fish soup from the Wagamama cookbook.

Posted by: Sarah Scott on 23 May 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Cook the noodles according to the instructions on the packet, drain and refresh under cold water.

Heat the oil in a hot wok and stir-fry the carrot, lemongrass, chilli, garlic and kaffir lime leaves for 1 minute. Add the skate, chicken stock and rice vinegar and reduce the heat. Poach the skate for 5 minutes, turning halfway through until it just comes away from the bone. Remove and set aside to cool. As soon as you can handle it, slide the meat off the bones.

Add the prawns, scallops, spinach and lettuce to the hot stock. Season with salt and pepper. Cook over a low heat for 3-4 minutes or until the scallops and prawns are cooked through and the leaves wilted. Add the noodles and skate to the pan and toss so that everything is well combined and heated through.

Ladle into 4 bowls and serve topped with pickled ginger.