Oriental seafood soup with watercress and ginger

Calories: 163  Preparation: 10 mins  Cooking: 8-10 mins  Serves: 4


750ml/1 ½ pt fish stock

1 inch piece of fresh ginger, peeled and finely sliced

½ red pepper, de-seeded and finely sliced

100g/4oz fine noodles

225g/8oz mixed fresh seafood

100g/4oz fine asparagus tips

1 x 85g/3oz pack watercress, roughly chopped

Salt and pepper


Bring the stock up to the boil and add the ginger and red pepper. Toss in the noodles, seafood and asparagus and simmer for 3 minutes. Add the watercress and season to taste before serving.

Fat: 3g Saturated Fat: 0.4g Carbohydrate: 21g Protein: 14g Fibre: 2g Salt: 1.18g

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