Seafood Tofu Miso Soup

Name: Seafood Tofu Miso Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5-7 serving(s)
Ingredients: 200 g fish fillets, sliced; 500 ml dashi stock; 300 ml water; 70 g miso; 2 red dates, sliced; 1 teaspoon Chinese wolfberries; 100 g soft silken tofu; 2 dried shiitake mushrooms, soaked and shredded; 75 g wakame seaweed; 1 teaspoon sesame oil; 1 teaspoon olive oil; 2 stalks spring onions, sliced; 1 dash pepper; 800 ml water; 12 g kombu seaweed (dried kelp); 65 g japanese bonito flakes; 1/2 teaspoon sugar; 25 ml light soy sauce

Submitted by monica6124

"Simple soup but with great taste and nutritious too!"

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Ready In:: 40mins
Ingredients:: 18
Serves:: 5-7

ingredients

200 g fish fillets, sliced
500 ml dashi stock
300 ml water
70 g miso
2 red dates, sliced
1 teaspoon Chinese wolfberries
100 g soft silken tofu
2 dried shiitake mushrooms, soaked and shredded
75 g wakame seaweed
1 teaspoon sesame oil
1 teaspoon olive oil
2 stalks spring onions, sliced
1 dash pepper
To prepare dashi stock
800 ml water
12 g kombu seaweed (dried kelp)
65 g japanese bonito flakes
¹⁄₂ teaspoon sugar
25 ml light soy sauce

directions

Method.
Lightly season fish fillet with a pinch of salt, pepper, a little oil and a sprinkling of corn flour.
Bring dashi and water to the boil, then mix one ladle of this stock with miso paste, stirring until smooth. Return the smooth paste to the stock.
Add red dates and kei chi. Stir well. Then add fish, tofu and mushrooms. Simmer for 5 minutes.
Lastly add in wakame, sesame oil and olive oil and a dash of pepper.
Remove soup from heat and sprinkle spring onion strips. Serve hot.
Rinse kombu seaweed in a fine sieve under cold water.
Bring water to a boil and add kombu seaweed. Add in bonito fish flakes and boil for 25 minutes. Add sugar and light soy sauce to taste. Leave stock to cool slightly, then strain before use.