Hot-and-Sour Soup with Cod and Greens

Hot-and-Sour Soup with Cod and Greens

Serves 4

This easy Asian-influenced soup is packed with flavor. We suggest using cod, but any firm-fleshed, thick fillet like halibut or pollock will work as well.

  • 5 cups Easy Mushroom Broth or store-bought mushroom broth
  • 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
  • 1 cup frozen chopped kale
  • 1 cup frozen chopped spinach
  • 1 small red serrano or other hot chile, seeded and finely chopped
  • 1 (1 1/2-inch) piece peeled fresh ginger, cut into matchsticks
  • 3/4 pound cod fillet, cut into 1-inch chunks
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon honey or agave nectar (optional)
  • 1 bunch green onions, thinly sliced
You must be signed in to use shopping lists. Sign in or create account

In a large saucepan, combine broth, mushrooms, kale, spinach, chile and ginger. Bring to a boil, lower heat and simmer until mushrooms are very tender, 8 to 10 minutes. Stir in cod, vinegar, soy sauce, white pepper and honey, if using. Simmer until fish is just cooked through, about 5 minutes. Garnish with green onions and serve.

Nutritional Info: 
Per Serving:Serving size: about 1 1/2 cups, 110 calories (10 from fat), 1g total fat, 0g saturated fat, 30mg cholesterol, 330mg sodium, 8g carbohydrate (3g dietary fiber, 2g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion