Directions:
- Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
- Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.61 Kcal (1062 kJ) | ||
| Calories from fat | 32.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 6% | |
|---|---|---|---|
| Cholesterol | 104.7mg | 35% | |
| Sodium | 991.65mg | 41% | |
| Potassium | 904.49mg | 19% | |
| Total Carbs | 23.76g | 8% | |
| Sugars | 14.19g | 57% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 31.93g | 64% | |
| Vitamin C | 19.5mg | 32% | |
| Iron | 2.2mg | 12% | |
| Calcium | 168.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 46.12 Kcal (193 kJ) | ||
| Calories from fat | 5.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 6% | |
|---|---|---|---|
| Cholesterol | 19.04mg | 35% | |
| Sodium | 180.34mg | 41% | |
| Potassium | 164.49mg | 19% | |
| Total Carbs | 4.32g | 8% | |
| Sugars | 2.58g | 57% | |
| Dietary Fiber | 0.51g | 11% | |
| Protein | 5.81g | 64% | |
| Vitamin C | 3.5mg | 32% | |
| Iron | 0.4mg | 12% | |
| Calcium | 30.7mg | 17% | |
* 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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