Fish Soup with Tofu and Coriander

Ingredients:

• 5 cups Basic Chinese Chicken Stock
• 2 tbsp fresh ginger -- finely chopped
• 2 cups tofu -- fresh cubed
• 1 oz Chinese mushrooms -- 4-5 dried
• Pre soak for 30 minutes in hot water
• Discard stems.
• 250 g fish fillets -- 8oz white fine sl
• 2 tbsp vinegar
• 2 tbsp Chinese rice wine -- sherry or vinegar
• freshly ground black pepper -- to taste
• 2 tablespoons fresh coriander -- chopped

Directions:

• Bring stock to the boil.
• Add ginger, bean curd and mushrooms.
• Reduce heat and simmer for 3 minutes.
• Add fish slices and simmer until fish is cooked, about 3 minutes. 
• Stir in vinegar, wine or dry sherry.
• Season with pepper and sprinkle with coriander.

Per Serving (excluding unknown items): 

174 Calories; 6g Fat (33.0% calories from fat); 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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