Ingredients

• bones and trimmings from 1 sea bass
• 2 tbsp fresh root ginger
• skin only
• ¼ onion
• sliced
• small bunch fresh coriander
• stalks only
• ½ fish stock cube
• 700ml/1¼ pint boiling water
• 55g/2oz wild mushrooms
• 85g/3oz rice noodles
• cooked according to packet instructions
• drained
• 1 tbsp soy sauce
• 1 lime
• zest and juice
• ½ red pepper
• chopped
• ½ pak choi
• shredded
• 3 tbsp chopped fresh chives
• ½ tsp sesame oil

Directions

• Place the sea bass trimmings
• ginger skin
• onion
• coriander and stock cube in a pan with the boiling water and simmer for 10-12 minutes
• stirring until the stock cube has dissolved.
• Strain the liquid through a sieve
• return to the pan and add all of the remaining ingredients. Simmer for 3-4 minutes to warm through
• then ladle into a soup bowl and serve immediately.