Ingredients

• 300 g fish fillets e.g. salmon and cod
• 2 teaspoons sesame oil
• 700 ml vegetable broth
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon chili flakes or 3 slices of fresh chili pepper
• 3 tablespoons soy sauce
• 50 g wok noodles (e.g. egg noodles for Chow Mein dishes)
• about 80 g spinach
• optionally: 1/4 cup rice wine, sake or regular white wine and parsley or cilantro

Preparation

1. Remove the skin from the fish fillets and bones - if any are present, rinse, dry. Cut into pieces, season with pepper and coat in sesame oil.
2. Pour the broth into a pot or wok, add wine if using, ginger, chili, soy sauce and bring everything to a boil.
3. Add the dry noodles and cook for about 3-4 minutes, then add the fish and spinach, reduce heat to minimum and cook for about 1-2 minutes.