Watercress Tomato and Sole Soup

“This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the fish into thin strips across the grain.
  2. Bring the stock slowly to a boil.
  3. Add the rice wine or sherry and the ginger, and simmer for 5 minutes.
  4. Add the watercress and tomatoes, salt and pepper and bring back to a boil. Simmer for 2-3 minutes.
  5. Add the pieces of fish to the soup.
  6. Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.
  7. Season with the soy sauce and sesame oil, stir in the onion and serve.

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