Fish Soup with Trout and Wakame

If you do not yet have the base ready, first prepare the recipe fish broth and then measure out 1 liter of the finished stock for this soup. Pour boiling water over dried wakame (2 g) for 10 minutes, then drain it and cut it lightly if needed. Cut trout (150 g) into large pieces, tear spinach (20 g), chop cilantro (20 g), and mince garlic (5 g) and ginger (5 g).

Bring fish stock (1000 g) to a steady boil. At the same time, whisk egg (50 g) in a bowl with lemon juice from lemon (20 g), garlic (5 g), salt to taste, and black pepper to taste. While whisking, pour in one ladle of the hot stock so the egg mixture warms up and loosens.

Add the trout to the pot and simmer it for 3-4 minutes until the fish turns opaque all the way through. Add the wakame, spinach, and ginger, then pour in the egg mixture in a thin stream while stirring the soup constantly. Warm it for 1 more minute, fold in cilantro (20 g), season with dried garlic (2 g), and remove it from the heat at once.

This version leaves out chickpeas and noodles, so the soup stays much lower in carbs and fits keto eating better.