Ingredients

• 1.5 liters vegetable broth
• bay leaf
• 2 cm piece ginger
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon lemon juice
• a pinch of sugar
• 1/2 fennel bulb
• 150 g mushrooms
• 1 pak choi cabbage (or handful of spinach)
• 100 g noodles (e.g. chow mein, wonton)
• 350 g cod loin
• 1 teaspoon chopped chili pepper
• fresh coriander or chives

Preparation

1. Bring the broth to a boil, add bay leaf and sliced ginger. Season with soy sauce, fish sauce, lemon juice and a pinch of sugar.
2. Slice the fennel, quarter the mushrooms and add to the broth along with pak choi leaves (or spinach). Simmer everything for about 5 minutes.
3. In the meantime, cook the noodles according to the package instructions.
4. Dice the cod loin and add to the soup. Bring to a boil and simmer for about 3 minutes, in the meantime add the cooked noodles.
5. Serve sprinkled with chopped chili and coriander or chives.