Miso Soup With Fish And Soba
This nourishing and flavorful Miso Soup with Fish and Soba Noodles is a comforting dish that brings together delicate fish, vibrant spinach, and umami-packed miso in a soothing broth. Perfect for a cozy meal, this dish offers a delightful blend of textures and tastes that will warm you up from the inside out. Enjoy the simplicity and depth of flavors in this easy-to-make recipe.
— Constant Cookbook
Ingredients
- 1/4 lb. baby spinach
- Large pinch of salt
- 1 package (7 oz.) dried soba noodles
- 8 cups water
- 1 package (3/4 oz.) instant dashi flakes
- 2 Tbs. soy sauce
- 4 thin slices fresh ginger
- 2 green onions, green tops only, sliced
- Pinch of sugar
- 3/4 lb. tilapia, salmon or halibut fillet, pin bones removed and fillet thinly sliced
- 1/4 cup white miso
- Red pepper flakes (optional)
Instructions
- <b>Cook the noodles</b>
- Divide the spinach among 4 deep soup bowls. Bring a large saucepan of water to a boil. Add the salt and noodles. Cook, stirring occasionally to prevent sticking, until the noodles are tender, about 5 minutes. Drain the nooodles and divide them among the soup bowls.
- <b>Make the soup base and cook the fish</b>
- Meanwhile, fill a wide saucepan with the 8 cups water and bring to a boil. Add the dashi, reduce the heat to low and simmer for 7 minutes. Strain the broth through a fine-mesh sieve into a large heatproof bowl, then return it to the pan. Add the soy sauce, ginger, green onions and sugar and bring to a simmer. Working in batches if necessary, add the fish slices in a single layer and cook just until tender but not flaking apart, about 2 minutes. Using a slotted spoon or skimmer, transfer the slices to the soup bowls.
- <b>Finish the soup</b>
- Bring the soup almost to a boil. Put the miso in a heatproof bowl. Ladle about 1/2 cup of the hot soup over the miso and whisk to blend. Pour the miso mixture into the soup and simmer gently just until well blended; do not let boil. Ladle the soup into the bowls. Garnish with red pepper flakes and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
Yield
Serves 4.
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