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Hot and Sour Fish Soup

1/2 pound fish steak or fillet (such as salmon or orange roughy)
1 tablespoon soy sauce
6 cups chicken or fish bouillon
1/2 pound mushrooms, sliced
1 bunch green onions, sliced thin
1/4 teaspoon Tabasco or other hot sauce, or to taste
1/4 cup rice vinegar
1/2 teaspoon freshly ground black pepper, to taste
3 tablespoons cornstarch
1/2 cup cold water
2 cups shredded Chinese cabbage
1 cup snow peas, strings removed, cut in bite-size pieces if they are large
toasted sesame seeds (optional)

Cut the fish in 1/2" chunks, stir in the soy sauce and set aside.

In a large pot, bring the bouillon to a boil. Add the mushrooms, green onions and hot sauce. Simmer for 5 minutes. Stir in the rice vinegar and pepper to taste. Mix the cornstarch and cold water into a smooth paste and add slowly to the soup. Simmer, stirring constantly, until the soup thickens. Stir in the fish, cabbage and snow peas and simmer about 5 minutes, or until the fish is opaque and the snow peas are crisp-tender. Garnish each serving with a sprinkle of toasted sesame seeds if desired.

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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