Fish Soup with Tofu and Coriander Serving Size: 4 Preparation Time: 20 minutes Ingredients: 5 cups Basic Chinese Chicken Stock 2 tbsp fresh ginger -- finely chopped 2 cups tofu -- fresh cubed 1 oz Chinese mushrooms -- 4-5 dried Pre soak for 30 minutes in hot water Discard stems. 250 g fish fillets -- 8oz white fine sl 2 tbsp vinegar 2 tbsp Chinese rice wine -- sherry or vinegar freshly ground black pepper -- to taste 2 tablespoons fresh coriander -- chopped Directions: Bring stock to the boil. Add ginger, bean curd and mushrooms. Reduce heat and simmer for 3 minutes. Add fish slices and simmer until fish is cooked, about 3 minutes. Stir in vinegar, wine or dry sherry. Season with pepper and sprinkle with coriander. Per Serving (excluding unknown items): 174 Calories; 6g Fat (33.0% calories from fat); 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Source: " Real & Healthy Chinese Cooking" - Nicholas Zhou's cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health. Read also: Chinese Cooking: Sauces & and Spices  Peking Duck Recipe  Cashew Chicken Recipe Chinese King Crab with Mushrooms and Snow Peas