Gingered Fish and Watercress Soup Recipe

Name: Gingered Fish and Watercress Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried Chinese black mushrooms or dried shiitake mushrooms; 1/2 cup hot water; 1 1/2 teaspoons peanut oil; 1 teaspoon oriental sesame oil; 3 green onions, minced; 2 large garlic cloves, minced; 1 tablespoon plus 1 teaspoon minced, peeled fresh ginger; 3 cups canned low-salt chicken broth; 1/4 cup bottled clam juice; 1 tablespoon dry Sherry; 1 tablespoon soy sauce; 1/2 pound catfish or other white-flesh fish fillets, cut into 3/4-inch cubes; 3 large bunches watercress, trimmed

Servings: persons

1/2 ounce dried Chinese black mushrooms or dried shiitake mushrooms
1/2 cup hot water
1 1/2 teaspoons peanut oil
1 teaspoon oriental sesame oil
3 green onions, minced
2 large garlic cloves, minced
1 tablespoon plus 1 teaspoon minced, peeled fresh ginger
3 cups canned low-salt chicken broth
1/4 cup bottled clam juice
1 tablespoon dry Sherry
1 tablespoon soy sauce
1/2 pound catfish or other white-flesh fish fillets, cut into 3/4-inch cubes
3 large bunches watercress, trimmed

1
Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes.
2
Drain mushrooms, reserving soaking liquid.
3
Squeeze out excess moisture.
4
Thinly slice caps, discarding stems.
5
Heat peanut oil and sesame oil in heavy large saucepan over medium heat.
6
Add green onions, garlic and ginger and saute until just tender, about 3 minutes.
7
Add sliced mushrooms and saute until mushrooms are tender, about 3 minutes.
8
Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce.
9
Bring to boil.
10
Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 ounce dried Chinese black mushrooms or dried shiitake mushrooms, 1/2 cup hot water, 1 1/2 teaspoons peanut oil, 1 teaspoon oriental sesame oil, and more.

Yes, Gingered Fish and Watercress Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gingered Fish and Watercress Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions