Miso Fish And Rice Stick Soup Recipes

SINIGANG NA ISDA SA MISO (FISH STEW WITH MISO)

Sinigang na Isda sa Miso (Fish Stew with Miso) image

This is a popular Filipino soup dish usually eaten for lunch with rice. Several variations of this soup dish abound in the Philippines. However, I suggest that the green chiles should never be excluded.

Provided by nadette

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 (1 inch) piece fresh ginger, sliced
2 tomatoes, sliced
3 tablespoons miso paste, or more to taste
1 teaspoon patis (fish sauce), or to taste
5 cups water
2 pounds red snapper fillets
1 white (daikon) radish, sliced
3 green chile peppers, or more to taste
1 bunch Chinese mustard greens with stalks
2 tablespoons kalamansi (Filipino lemon) juice, or more to taste

Steps:

Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook and stir until onions are translucent, about 5 minutes. Add tomatoes; cook and stir until mushy, about 5 minutes. Stir in miso paste and fish sauce; simmer until flavors combine, about 2 minutes.
Pour water into the pot; bring to a boil. Add fish fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in chile peppers, mustard greens, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 23.6 g, Cholesterol 83.3 mg, Fat 11.2 g, Fiber 6.8 g, Protein 52.8 g, SaturatedFat 2 g, Sodium 729.8 mg, Sugar 9.7 g

MIGHTY MISO SOUP (WITH DASHI - FISH STOCK)

Mighty Miso Soup (With Dashi - Fish Stock) image

Miso soup is a traditional Japanese soup, prepared mainly from miso and dashi (fish stock and seaweed stock, see my recipe for simple dashi). Rich taste, easy recipe, short preparation time and very healthy. This recipe calls for Dashi - a Japanese Fish Stock. This stock really wakes the soup up and is the best way to make miso soup.

Provided by Harmel Rayat

Categories Clear Soup

Time 35m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) package soft tofu, cut into small 1/2 inch cubes
1 quart dashi stock
1/3 cup red miso or 1/3 cup white miso
1 cup chopped green onion
8 ounces shiitake mushrooms
1 tablespoon dried wakame seaweed, flakes finely chopped
1 teaspoon omega fish oil (the mighty part)
1 teaspoon soy sauce

Steps:

Place dashi stock in a medium saucepan and bring to a boil.
Cut the tofu block into small cubes and add them to the dashi.
Simmer the tofu in the dashi stock for a few minutes on very low heat.
The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it.
When the miso dissolves, add the dissolved miso to the pan gradually.
DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup.
Stir the soup gently.
Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes.
Add the omega fish oil and soy (if desired).

Nutrition Facts : Calories 135.8, Fat 6, SaturatedFat 1, Cholesterol 8.6, Sodium 953.2, Carbohydrate 13.4, Fiber 3.5, Sugar 4, Protein 10.1

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