Oriental Seafood Soup, Watercress & Ginger

Ingredients

• 750ml/1 ½ pt fish stock
• 1 inch piece of fresh ginger, peeled and finely sliced
• ½ red pepper, de-seeded and finely sliced
• 100g/4oz fine noodles
• 225g/8oz mixed fresh seafood
• 100g/4oz fine asparagus tips
• 1 x 85g/3oz pack watercress, roughly chopped
• salt and pepper

Method

Bring the stock up to the boil and add the ginger and red pepper. Toss in the noodles, seafood and asparagus and simmer for 3 minutes. Add the watercress and season before serving.