Asian style fish broth with noodles
Course: Dinner, LunchCuisine: AsianDifficulty: Easy4
servings15
minutes15
minutes340
kcal30
minutesThis dish sits somewhere between a ramen and a pho, we needed a quick dinner and had some cod fillets and spring onions in the fridge, I recalled the luscious flavour of wagamamas ramen and a fish noodle broth I’d had in a restaurant and decided to have a go at it; an instant hit, this calorie-light dish is packed with delicious umami flavours, fish, ginger, chili and other spices.
Ingredients
Coconut or veg oil – for the pan (about 1 tbsp)
Spring onions – 5 or so
Water – 1.5L
Fish and/or Veg stock cubes (I used one of each)
Carrots – 2 or 3 (around 300g)
Ginger root – 1 inch
Oyster sauce – 2 heaped tsp
Fish sauce (nam pla) – 2 tsp
Thai 7 spice – 1 tsp
Chili – 1 small or 1 tsp dried or powder (to taste)
Rice vermicelli noodles – 100g
Cod / Basa fillets – 2
Coriander – a few leaves – I used fresh, dried should work
Ground pepper / cayenne to taste – pinch
Directions
- Put pan on a medium-high heat, add the oil
- Peel, top, tail and slice the spring onions, add them to the (now warm) oil, fry for about a minute until the spring onions start to brown
- Add the water
- Add the stock cubes (crumbled/chopped), stir
- Peel, top and tail the carrots, chop in quarters through the core then slice finely using either a mandolin (easiest and quickest), the same peeler you used to peel the carrots or a cheese slicer (as shown!)
- Add the carrot to the (possibly now boiling) broth and stir
- Peel the ginger root (with a teaspoon works nicely) and cut off any hard bits, then finely chop
- Add the ginger to the broth along with the oyster sauce, fish sauce, chili and thai 7 spice
- Add the noodles, stir and bring to the boil
- Turn down to a simmer, add the fish fillets as they come, and coriander
- Cook until fish is cooked and separating, if there is a skin on your fish that you wish to remove, do so now (perhaps with a spoon)
- Taste the broth to check it is ok, season to taste if not, stir
- Serve the broth into wide bowls (I use a spaghetti spoon to get a good amount into the bowls then pour over some liquid
- Add a sprig or two of coriander for garnish
Notes
- This is quite a loose recipe, you could add quite a few other vegetables if you would like to, so long as they are not too strong in flavour, I recommend adding Edamame beans, you could also add pak choi, sweetcorn, peas, broccoli florets, celery, bell pepper – use what you like, add hardier ones at the same time as the carrots and more delicate ones when you add the fish.