Chinese mushrooms add an intense flavour to this soup which is unique. If they are unavailable, use open-cap mushrooms, sliced.
15 g (1/2 oz) Chinese dried mushrooms
2 tbsp sunflower oil
1 onion, sliced
100 g (3 1/2 oz) 1 1/2 cups mangetout (snow peas)
100 g (3 1/2 oz) 1 1/2 cups bamboo shoots
3 tbsp sweet chilli sauce
1.2 litres (2 pints) 5 cups fish or vegetable stock
3 tbsp light soy sauce
2 tbsp fresh coriander (cilantro), plus extra to garnish
450 g (1 lb) cod fillet, skinned and cubed
2 tbsp sunflower oil
1 onion, sliced
100 g (3 1/2 oz) 1 1/2 cups mangetout (snow peas)
100 g (3 1/2 oz) 1 1/2 cups bamboo shoots
3 tbsp sweet chilli sauce
1.2 litres (2 pints) 5 cups fish or vegetable stock
3 tbsp light soy sauce
2 tbsp fresh coriander (cilantro), plus extra to garnish
450 g (1 lb) cod fillet, skinned and cubed
method
1. Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 5 minutes. Drain the mushrooms thoroughly in a colander. Using a sharp knife, roughly chop the mushrooms.
2. Heat the sunflower oil in a preheated wok or large frying pan (skillet). Add the sliced onion to the wok and stir-fry for 5 minutes, or until softened.
3. Add the mangetout (snow peas), bamboo shoots, chilli sauce, stock and soy sauce to the wok and bring to the boil.
4. Add the coriander (cilantro) and cod and leave to simmer for 5 minutes or until the fish is cooked through.
5. Transfer the soup to warm bowls, garnish with extra coriander (cilantro), if wished, and serve hot.
2. Heat the sunflower oil in a preheated wok or large frying pan (skillet). Add the sliced onion to the wok and stir-fry for 5 minutes, or until softened.
3. Add the mangetout (snow peas), bamboo shoots, chilli sauce, stock and soy sauce to the wok and bring to the boil.
4. Add the coriander (cilantro) and cod and leave to simmer for 5 minutes or until the fish is cooked through.
5. Transfer the soup to warm bowls, garnish with extra coriander (cilantro), if wished, and serve hot.
serving amount
serves 4
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