Soba noodle soup with fish and Asian greens

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Devin Hart

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Serves: 4

Time to make: 25 mins

Ingredients

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270g pack soba noodles
2 teaspoons sesame oil
3 cloves garlic, finely diced
3cm piece of fresh ginger, peeled and finely sliced
juice and zest of 3 limes
2 red chillies, finely diced (remove seeds to reduce heat)
2 cups salt-reduced chicken or fish stock
700g bag Wattie’s Vitality Mix frozen vegetables
2 cups finely sliced green cabbage
500g white fish fillets, cut into chunks
small bunch coriandercilantroX, roughly chopped
2 teaspoons salt-reduced soy sauce

Instructions

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1 Cook noodles following packet instructions, drain, toss with 1 teaspoon of sesame oil and divide between 4 serving bowls.

2 Heat remaining sesame oil in a large frying pan over a high heat. Fry the garlic, ginger, lime zest and half of the chillies for a few minutes before adding the stock and 2 cups of water. Cover and bring to the boil. Add the vegetables and bring to the boil again. Add the fish, cook for 1 minute and turn off the heat.

3 Spoon the fish soup over the noodles and top with extra chilli, coriander, lime juice and soy sauce.

Variations

Make it gluten free: Use gluten-free noodles and check soy sauce and stock are gluten free.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 42 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 60 g

Sugar 9 g

Dietary fibre 17 g

Sodium 600 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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