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🍲 Asian Tomato Soup with Cod and Rice

399 kcal · 30 min · 4 servings

Ingredients

• cod, frozen 600 g
• spring onions 1 bunch
• cilantro, fresh 20 g
• ginger, fresh 10 g
• garlic cloves 1 pc.
• vine tomatoes 6 pcs.
• mushrooms, white 250 g
• jasmine rice 300 g
• salt pinch
• oil 1 tbsp
• vegetable broth 1 L
• soy sauce 2 tbsp

Instructions

1. 1. Thaw the cod overnight in the refrigerator.
2. 2. Rinse the fish and pat it dry with a kitchen towel.
3. 3. Cut the cod into coarse cubes.
4. 4. Wash the spring onions.
5. 5. Trim the root ends of the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Rinse the coriander.
8. 8. Shake the coriander dry.
9. 9. Remove the thick stems from the coriander.
10. 10. Peel the ginger.
11. 11. Peel the garlic cloves.
12. 12. Dice the ginger finely.
13. 13. Dice the garlic finely.
14. 14. Bring about 1 liter of water to a boil in a pot.
15. 15. Score the tomatoes crosswise at the bottom.
16. 16. Place the tomatoes in a bowl.
17. 17. Pour the boiling water over the tomatoes.
18. 18. Peel the skin off the tomatoes.
19. 19. Core the tomatoes.
20. 20. Cut the tomatoes into cubes.
21. 21. Wipe the mushrooms with a kitchen towel if necessary.
22. 22. Slice the mushrooms.
23. 23. Bring the rice to a boil with about 700 ml of salted water in another pot.
24. 24. Cook the rice covered for about 10 minutes.
25. 25. Heat the oil in a large pot over high heat.
26. 26. Sauté the ginger, garlic, and mushrooms for about 2 minutes.
27. 27. Deglaze the pan with vegetable broth.
28. 28. Bring the broth to a boil.
29. 29. Add the tomatoes and the cod.
30. 30. Simmer the soup for about 3 minutes.
31. 31. Add the spring onions.
32. 32. Simmer the soup for another 2 minutes.
33. 33. Season the Asian tomato soup with soy sauce.
34. 34. Serve the soup in bowls together with the rice and coriander.

Nutrition per serving

• kcal: 399
• Protein: 32 g · Fett/Fat: 10 g · Carbs: 53 g