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Ingredients

• 1 cleaned trout, about 300 grams
• 1 small potato, about 50 grams
• 2 tomatoes
• 5 g fresh ginger, sliced
• 100 g pickled mustard greens
• 2 dried chili peppers, sectioned
• 1 stalks green onion, chopped
• 1 teaspoon minced ginger
• 2000 ml chicken stock
• 2 teaspoons sugar
• 3/4 teaspoon salt

Description

The Flavors From The Tomatoes And The Pickled Vegetables Lend A Lightly Sweet-and-sour Taste To The Soup. Note: Skim Off Any Floating Foam From The Surface To Retain A Clear Broth.

All Recipes UK