Chinese Fish Soup

Chinese Fish Soup

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  Prep Time                        15 minutes

  Cook Time                        25 minutes

  Serves                               4 bolls

  Complexity                       Medium

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Fixings 

150 grams white fish, cut into pieces
100 grams shrimp, peeled
100 grams of Chinese vermicelli
A little modest bunch of dark mushroom
1 carrot, peeled and ground
1/2 onion, finely slashed
2 garlic cloves, slashed
A little ginger head, peeled and ground
2 cove clears out
1 celery stalk
A little bundle of parsley
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
1.5 liter water 

 HEADING 

1-In two separate dishes, put the vermicelli and dark mushrooms and cover them with bubbling water. Put aside for 5 minutes at that point deplete and cut mushrooms into little pieces. 

2-In a pot over medium warmth, put the white fish, carrot, onion, garlic, ginger, sound leaves, celery, parsley, salt and pepper. Cover with water. 

3-Bring to a bubble, cover the pot, and cook for 20 minutes. 

4-Add shrimp, vermicelli, and dark mushrooms. Cook for 5 minutes until the point that the shrimp is cooked through. 

5-Remove parsley, celery and cove leaves when serving. Serve hot.