for 4 person

Soup

1 ½ litre	vegetable bouillon
2 tbsp	soy sauce
300 g	spring carrots, cut in half
100 g	shiitake mushrooms, in slices
100 g	glass noodles, cut in half
250 g	Royal cod fillets (MSC), cut into strips
100 g	baby spinach
2 tbsp	toasted sesame seeds

How it's done

Soup

Bring the stock and soy sauce to the boil. Add the carrots and mushrooms, cook for approx. 3 mins. Add the glass noodles and simmer for approx. 3 mins. Divide the fish and spinach into bowls, pour the hot soup over the top, sprinkle with sesame seeds.

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