Fish Noodle Soup

Fish Noodle Soup Ingredients:

Here are the ingredients you’ll need to make Fish Noodle Soup:

For the Fish Stock:
1 pound fish bones (such as snapper or cod)
1 whole medium onion, peeled and quartered
3 cloves garlic, peeled and smashed
1 inch ginger, peeled and sliced
2 stalks celery, chopped
2 bay leaves
1 teaspoon whole black peppercorns
8 cups water
For the Soup:
3 cups fish stock (strained)
2 cups water
1/2 pound fish fillets (cut into bite-sized pieces)
4 ounces rice vermicelli or thin egg noodles
1 cup vegetables of your choice (such as baby bok choy, chopped carrots, sliced mushrooms)
1 tablespoon soy sauce
1 tablespoon fish sauce
1/2 teaspoon white pepper
1/4 teaspoon ground ginger
Scallions, thinly sliced (for garnish)
Chopped fresh cilantro (for garnish)

Fish Noodle Soup Instructions:

1. Make the Fish Stock: In a large pot, combine the fish bones, onion, garlic, ginger, celery, bay leaves, peppercorns, and water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the stock into a clean pot and discard the solids.
2. Assemble the Soup: Bring the strained fish stock and water to a boil in the pot. Add the fish fillets and cook for 5-7 minutes, or until cooked through.
3. Add the Noodles and Vegetables: Add the rice vermicelli or egg noodles and cook according to package instructions. Then, add your chosen vegetables and cook until tender-crisp (about 3-5 minutes).
4. Season and Garnish: Season the soup with soy sauce, fish sauce, white pepper, and ground ginger. Taste and adjust seasonings as desired. Garnish with chopped scallions and fresh cilantro before serving.

Here are some additional tips:

You can use pre-made fish stock if you’re short on time. However, homemade fish stock will have a richer flavor.
Feel free to experiment with different types of fish and vegetables in your soup.
For a spicier soup, add a pinch of red pepper flakes or a chopped fresh chili pepper.
You can also add a squeeze of fresh lime juice to the soup for a brighter flavor.