Title: Miso Fish Soup Recipe by What Shall I Cook
Ingredients:
For the Soup:
500 g (1 lb) white fish fillets (e.g., cod, halibut, or sea bass), cut into chunks
1 liter (4 cups) water
3 tbsp miso paste (white or yellow miso)
1 sheet kombu (dried seaweed, about 10 cm/4 inches)
1/2 cup silken tofu, cubed (optional)
1/2 cup shiitake mushrooms, sliced
1 medium carrot, julienned or thinly sliced
1 small daikon radish, peeled and thinly sliced (optional)
2 spring onions, thinly sliced
1 tbsp soy sauce
1 tsp sesame oil (optional)
Optional Garnish:
Fresh cilantro or parsley
Toasted sesame seeds
Lime wedges
Instructions:
1. Prepare the Base:
In a large pot, combine the water and kombu. Heat gently over medium heat until just before boiling, then remove the kombu. This creates a simple dashi broth.
2. Cook the Vegetables:
Add the carrots, shiitake mushrooms, and daikon radish (if using) to the dashi broth. Simmer for 5-7 minutes until the vegetables are tender.
3. Dissolve the Miso:
Remove a small amount of broth and mix it with the miso paste in a separate bowl to dissolve it.
Return the dissolved miso to the pot, stirring gently. Avoid boiling the soup after adding miso to preserve its delicate flavor.
4. Add the Fish and Tofu:
Add the fish chunks and tofu to the soup. Simmer gently for 5-7 minutes, or until the fish is opaque and cooked through.
5. Season and Finish:
Stir in the soy sauce and sesame oil (if using) for additional flavor.
Adjust seasoning to taste.
6. Serve:
Ladle the soup into bowls and garnish with spring onions, fresh cilantro, toasted sesame seeds, and a wedge of lime if desired.
Tips:
Fish Options: Use firm fish that holds its shape well during cooking, like cod or salmon.
Additional Ingredients: Add udon noodles, wakame seaweed, or spinach for extra texture and flavor.
Spicy Kick: Add a dash of chili oil or thinly sliced chili peppers for heat.
Vegetarian Version: Replace fish with more tofu, mushrooms, and seaweed, and use a vegetable-based miso broth.
Enjoy the umami-packed flavors of this warming Miso Fish Soup!