Miso Fish Soup Recipe

Ingredients :

Serves 4

• 3½ cups fish stock or vegetable stock

• 1 inch / 2.5cm piece fresh ginger, peeled and grated

• 1 tbsp mirin or dry sherry

• 1 fresh Thai chili, seeded and finely sliced

• 1 carrot, about 3oz/85 g, peeled and thinly sliced

• 2oz / 55g daikon, peeled and cut into thin strips, or ½ bunch radishes, trimmed and sliced

• 1 yellow bell pepper, seeded and cut into thin strips

• 3oz / 85g shiitake mushrooms, sliced if large

• 1½oz / 40g thread egg noodles

• 8oz / 225g sole fillets, skinned and cut into strips

• 1 tbsp miso paste

• 4 scallions, trimmed and shredded

Method :

1. Pour the stock into a large pan and add the ginger, mirin, and chili. Bring to a boil, then reduce the heat, and simmer for 5 minutes.

2. Add the carrot with the daikon, bell pepper strips, mushrooms, and noodles and simmer for an additional 3 minutes.

3. Add the fish strips with the miso paste and continue to cook for 2 minutes, or until the fish is tender. Top with the scallions and serve.

Nutrition facts :

Calories : 274

Fat : 4.8g

Saturated Fat : 0.9g

Salt : 0.8g