Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 4 cups fish stock
- 1 cup water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon miso paste
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 1 cup bean sprouts
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the fish stock and water over medium heat.
2. Add the onion, garlic, and ginger to the pot and stir to combine.
3. Add the soy sauce, mirin, and sake to the pot and stir to combine.
4. Add the miso paste to the pot and whisk until fully dissolved.
5. Add the fish fillets to the pot and let simmer for 5-7 minutes or until cooked through.
6. Add the shiitake mushrooms, bok choy, and bean sprouts to the pot and let simmer for an additional 5 minutes or until vegetables are tender.
7. Season the soup with salt and pepper to taste.
8. Ladle the soup into bowls and top with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 3g
Protein: 25g
Carbohydrates: 12g
Fiber: 3g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Chicken or vegetable stock can be used in place of the fish stock.
- Any type of mushroom can be used in place of shiitake mushrooms.
- Any leafy green vegetable can be used in place of bok choy.
- Any type of sprout can be used in place of bean sprouts.
Variations:
- Add udon noodles to the soup for a heartier meal.
- Use tofu instead of fish for a vegetarian version of the soup.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Be sure to simmer the fish fillets gently to prevent them from falling apart.
- Use fresh ginger for the best flavor.
- Taste the soup before adding salt as the miso paste and soy sauce are 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 medium heat until heated through.
Presentation ideas:
Serve the soup in traditional Japanese soup bowls.
Garnishes:
Top the soup with sliced green onions, sesame seeds, or nori strips.
Pairings:
Serve the soup with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Seaweed salad
- Tempura vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the fish falls apart, remove it from the soup and serve it on top of the vegetables instead.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Fish soup is a traditional Japanese dish that has been enjoyed for centuries. It is often served as a light and healthy meal.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the miso paste, soy sauce, and mirin. The fish and vegetables add a fresh and light taste to the soup.
Serving suggestions:
Serve the soup as a light lunch or dinner. It is also a great option for a healthy and comforting meal during cold weather.
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Region: Japanese