Back to list

Best Easy Pickled Vegetable Fish Noodle Soup Recipe

Name: Best Easy Pickled Vegetable Fish Noodle Soup Recipe
Total time: 35 min
Yield: 450 g
Ingredients: white fish fillets 16 oz; rice noodles 8 oz; pickled mustard greens 1.5 cups; chicken broth 6 cups; green onions 4 pieces; ginger 2 slices; vegetable oil 2 tbsp; Sichuan peppercorns 1 tsp; garlic 2 cloves; soy sauce 1.5 tbsp; rice vinegar 1 tbsp; salt 0.5 tsp; white pepper 0.25 tsp

Tender fish fillets and noodles swim in a tangy broth of pickled mustard greens. This Sichuan-inspired family soup is high in protein, fresh, and delivers a satisfying sour kick.

Cook 35 min Difficulty NORMAL 370 kcal

#high protein #mediterranean #diabetic friendly

Image coming soon

Ingredients

Main ingredients

white fish fillets 16 oz
rice noodles 8 oz
pickled mustard greens 1.5 cups
chicken broth 6 cups
green onions 4 pieces
ginger 2 slices

Seasonings/Sauce

vegetable oil 2 tbsp
Sichuan peppercorns 1 tsp
garlic 2 cloves
soy sauce 1.5 tbsp
rice vinegar 1 tbsp
salt 0.5 tsp
white pepper 0.25 tsp

Nutrition summary

Carbohydrates 46 g 50%

Protein 27 g 29%

Fat 8 g 21%

Serving size 450g

Cooking steps

1

Slice the fish fillets into bite-sized pieces and set aside. Soak the rice noodles in warm water until softened, about 15 minutes, then drain.
2

Heat 2 tbsp vegetable oil in a large pot over medium heat. Add Sichuan peppercorns and ginger slices, stir until fragrant (about 1 minute), then add minced garlic.
3

Add chopped pickled mustard greens and sauté over medium-high heat for 2-3 minutes to release flavor, ensuring not to brown the vegetables.
4

Pour in the chicken broth and bring to a rolling boil. Add soy sauce, rice vinegar, salt, and white pepper; simmer uncovered for 10 minutes to develop the tangy base.
5

Add fish fillet pieces to the simmering broth. Reduce heat to medium-low, poaching the fish gently for 3 minutes until opaque and just cooked through—avoid stirring vigorously.
6

Add soaked rice noodles and green onions. Simmer for 2-3 more minutes until noodles are tender but still have a bite. Adjust salt to taste.
7

Ladle soup into bowls, ensuring equal distribution of fish and noodles. Serve immediately for maximum freshness and ideal texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient is pickled mustard greens, which create the distinctive tang and depth for this Sichuan-style soup. Combined with delicate white fish fillets, they provide the signature sour-savory balance and tender texture.

Q. How should I control the heat when poaching the fish?

After bringing the broth to a boil, reduce the heat to medium-low before adding the fish pieces. Gently poach them without boiling vigorously to ensure the fillets remain silky and tender instead of becoming tough.

Q. How do I prevent the noodles from getting mushy?

Soak the rice noodles just until pliable before adding them in the final minutes of cooking. Simmer for only 2-3 minutes to finish—this controls texture and prevents overcooking.

Q. How many calories and protein are in one serving?

Each 450g serving contains about 370 kcal, with 27g protein. This makes it a high-protein, hearty option for meals requiring both satisfaction and nutrition.

Q. What gives the broth its tangy flavor?

The tang comes primarily from pickled mustard greens and a touch of rice vinegar. This combination infuses the broth with a refreshing sourness that balances the savory and spicy elements.

Best Easy Pickled Vegetable Fish Noodle Soup Recipe

AI 영양사 앤디