Ingredients:
- 1 cup julienned carrots
- 1 oz cloud mushrooms, hydrated
- pinch black sesame seeds
- pinch ground chili pepper
- 1/4 cup chiffonade of cilantro
Directions:
- In a large saucepan, heat the olive oil. When the oil is hot, saute the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Saute for 3 to 4 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 to 20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup in a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.57 Kcal (1355 kJ) | ||
| Calories from fat | 141.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.76g | 24% | |
|---|---|---|---|
| Cholesterol | 33.23mg | 11% | |
| Sodium | 635.78mg | 26% | |
| Potassium | 1082.41mg | 23% | |
| Total Carbs | 18.72g | 6% | |
| Sugars | 8.99g | 36% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 27.63g | 55% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 2mg | 66% | |
| Iron | 46.4mg | 258% | |
| Calcium | 247.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 56.47 Kcal (236 kJ) | ||
| Calories from fat | 24.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 24% | |
|---|---|---|---|
| Cholesterol | 5.8mg | 11% | |
| Sodium | 110.96mg | 26% | |
| Potassium | 188.91mg | 23% | |
| Total Carbs | 3.27g | 6% | |
| Sugars | 1.57g | 36% | |
| Dietary Fiber | 0.66g | 15% | |
| Protein | 4.82g | 55% | |
| Vitamin C | 6.2mg | 59% | |
| Vitamin A | 0.3mg | 66% | |
| Iron | 8.1mg | 258% | |
| Calcium | 43.1mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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