Ingredients with Measurements:
- 1 pound sliced fish (such as cod or halibut)
- 2 cups dashi stock
- 1 cup water
- 1 cup sliced bamboo shoots
- 1/2 cup sliced onion
- 1/4 cup miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 2 green onions, thinly sliced
- 1 tablespoon grated ginger
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring the dashi stock and water to a boil.
2. Add the sliced fish, bamboo shoots, and onion to the pot.
3. In a small bowl, mix together the miso paste, soy sauce, mirin, and sake until smooth.
4. Add the miso mixture to the pot and stir gently to combine.
5. Reduce the heat to low and simmer for 10-15 minutes, until the fish is cooked through and the vegetables are tender.
6. Add salt and pepper to taste.
7. Ladle the soup into bowls and garnish with sliced green onions and grated ginger.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Any firm white fish can be used instead of cod or halibut.
- If dashi stock is not available, chicken or vegetable broth can be used instead.
- Sliced shiitake mushrooms can be substituted for bamboo shoots.
Variations:
- Add cooked udon noodles to the soup for a heartier meal.
- Use tofu instead of fish for a vegetarian version of the soup.
- Add a beaten egg to the soup for a creamy texture.
Tips and tricks:
- Be careful not to boil the soup after adding the miso paste, as this can cause it to become grainy.
- Taste the soup before adding salt, as miso paste is already salty.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a garnish of sliced green onions and grated ginger.
Garnishes:
- Sliced green onions
- Grated ginger
Pairings:
- Steamed rice
- Pickled vegetables
Suggested side dishes:
- Grilled or steamed vegetables
- Edamame
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the soup is too thin, add more miso paste to thicken it.
Food safety advice:
- Make sure to cook the fish and vegetables thoroughly to prevent foodborne illness.
Food history:
Butajiru is a traditional Japanese soup made with pork and vegetables. This version with fish and bamboo shoots is a lighter, healthier variation.
Flavor profiles:
The soup has a savory, umami flavor from the miso paste and dashi stock, with a subtle sweetness from the mirin and sake.
Serving suggestions:
Serve the soup as a light lunch or dinner, or as a starter for a Japanese-inspired meal.
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Region: Japanese