1 1/2 lbs. cod or haddock
1/2 lb. whole-wheat noodles
8 c. stock
1 c. orange juice
1/2 c. soy sauce
1/4 c. lemon juice
1/4 c. dry sherry
1/2 c. grated ginger
1 carrot, cut in small pieces
1/2 red bell pepper, julienned
2 c. bok choy, chopped
3 scallions, thinly sliced

Cook noodles until al dente. Drain and set aside. In a large saucepan, combine stock, orange juice, soy sauce, lemon juice, and sherry. Bring to boil and add ginger, carrot, and bell pepper. Simmer 3 minutes. Add bok choy and simmer 3 minutes. Remove vegetables and set aside. Simmer fish in broth 5 minutes. Place noodles in individual soup bowls. Add layer of vegetables. Add serving of fish. Cover with soup broth. Top with scallions.

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