Gingered Fish Soup

1 Tbs. oil
1/2 inch ginger, julienne strips
1 garlic clove, minced
4 green onions (white parts), sliced thin
1 1/2 cans low-salt chicken broth
1/2 lb. skinless white fish (cod, haddock, or halibut), cut into 1" pieces
1 cups bok choi, sliced thin, leaves chopped

In soup pot, heat oil. Add ginger, garlic, green onions; stir-fry 10 seconds.

Add fish and bok choi; simmer 5 minutes.

Pepper to tast.

Makes 2 - 3 servings.

Note: adapted from a Wegman's recipe. Seems very simple and it is. The ginger flavors the fish and the broth very nicely.

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