Watercress Chasoba Noodle Soup with Pan-fried Fish


Delicate greens from the watercress and the Chasoba – a delight.


200g Hakubaku Organic Chasoba noodles
1/3 cup vegetable oil
1 dried honey date
1 red onion, sliced
2 garlic cloves, crushed
5cm ginger piece, grated
2 cups vegetable stock
4 x 100g boneless white fish pieces
1 bunch water cress, trimmed, washed
2 green onions, thinly sliced
soy with sliced chilli, to serve


1. Prepare noodles as per packet instructions and set aside.
2. Heat 2 tablespoons of oil in a saucepan on medium. Sauté onion 2-3 minutes. Add chopped date and sauté for a further 2-3 minutes.
2. Add garlic and ginger. Sauté for 30 seconds. Add stock and bring to boil on high. Reduce heat and simmer for 10 minutes.
3. Heat remaining oil in a frying pan on high. Season fish and fry3-4 minutes on each side until fish flakes easily with a fork.
4. Add watercress to stock. Divide noodles between four bowls, ladle soup into bowls and top with fish, green onions and chilli sauce.

Find more recipes

Chasoba Recipes
Lover's Mushroom Ramen (for two)
Ramen Recipes
Soba Recipes
Somen Recipes
Stir-fried Pork with Soba Noodles and Sweet Soy Sauce
Udon Recipes
Yakisoba Recipes