Chinese Wolfberry And Sea Bass Soup

1. Boil the stock in a sauce pan.

2. Smear fish with 1 tbsp of rice wine and a little salt.

3. Place fish in a microwave-safe soup pot.

4. Add in the wolfberries, button mushrooms, scallion, ginger and hoisin sauce Pour in the hot stock.

5. Cover the pot with a cling wrap and the pot lid.

6. Microwave on high for 10 minutes.

7. Add rice wine and salt to season before serving.

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Nutrient	Quantity
Total fats	50.216 g
Protein	127.2822 g
Carbohydrates	105.0116 g
Energy	1393.5676 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0335 g
Water	1560.9016 g
Aspartic acid	8.7463 g
Calcium, Ca	280.6001 mg
Lutein + zeaxanthin	1139.4 g
Fiber, total dietary	4.2293 g
Carotene, beta	1858.2133 g
Niacin	20.5692 mg
Fatty acids, total saturated 18:4	0.2085 g
Vitamin A, RAE	487.7338 g
Arginine	5.137 g
Riboflavin	1.6719 mg
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	12.867 g
Sodium, Na	10185.6307 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4811 g
Total lipid (fat)	50.216 g
Manganese, Mn	4.0467 mg
Proline	3.0812 g
Fatty acids, total saturated 16:0	9.7555 g
Fatty acids, total saturated 8:0	0.1268 g
Choline, total	429.562 mg
Sugars, total	32.6989 g
Serine	3.496 g
Fatty acids, total saturated 10:0	0.252 g
Fatty acids, total saturated 18:0	5.3191 g
Fatty acids, total saturated 20:4 undifferentiated	0.026 g
Vitamin B-6	2.3332 mg
Selenium, Se	221.26 g
Ash	35.3036 g
Vitamin D	1024.5357 IU
Fatty acids, total saturated 18:1 undifferentiated	14.1868 g
Pantothenic acid	5.8949 mg
Phenylalanine	3.3279 g
Copper, Cu	2.8458 mg
Thiamin	0.9695 mg
Retinol	324.3338 g
Methionine	2.4966 g
Iron, Fe	12.0566 mg
Carbohydrate, by difference	105.0116 g
Phosphorus, P	1377.6354 mg
Folate, total	184.8034 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.7414 g
Lycopene	83563.2 g
Alanine	5.1401 g
Cholesterol	286.6271 mg
Valine	4.3957 g
Fatty acids, total saturated 18:2 undifferentiated	7.0938 g
Glycine	4.1077 g
Fatty acids, total saturated 14:0	1.3601 g
Zinc, Zn	16.6178 mg
Isoleucine	3.9314 g
Fatty acids, total saturated 12:0	0.3823 g
Fatty acids, total polyunsaturated	11.4468 g
Leucine	6.908 g
Vitamin A, IU	4189.8549 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3505 g
Folate, DFE	184.8034 g
Tryptophan	0.9552 g
Vitamin C, total ascorbic acid	29.4513 mg
Phytosterols	1.65 mg
Fatty acids, total saturated 6:0	0.252 g
Tyrosine	2.8749 g
Vitamin B-12	1.86 g
Vitamin K (phylloquinone)	236.521 g
Fatty acids, total saturated	18.0886 g
Histidine	2.4969 g
Fatty acids, total monounsaturated	16.1734 g
Threonine	3.7389 g
Folate, food	184.8034 g
Vitamin D (D2 + D3)	25.3867 g
Vitamin D3 (cholecalciferol)	25.3867 g
Vitamin E (alpha-tocopherol)	15.8655 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.984 g
Magnesium, Mg	310.0771 mg
Lysine	7.7723 g
Potassium, K	3191.1327 mg
Cystine	0.8985 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	5 slices	8.8	1.9547	0.0825
Hoisin sauce	1 teaspoon	11.7333	2.3509	0.1808
Button Mushroom	1 can	44.5	0	0.25
Rice wine	5 tablespoons	0	0	0
scallion	1	32	7.34	0.19
stock	5 cups	856.8	93.366	40.446
sea bass	1	439.7343	0	9.0667
chinese wolfberries	50 g	44.5	0	0.25