Snapper Miso Soup / 鲷鱼味增汤 [Y3K Recipes Issue No. 59]

 

Japanese seafood miso soup is usually cooked with red miso, which has stronger taste and saltier than ones cooked white miso. I personally prefer to use white miso for all kind of soup, not so authentic but well accepted by my family. 

This hearty snapper miso soup (鯛の味噌汁 read as tai no misoshiru) is kind of one dish meal, great with a bowl of steamed rice and some pickles.

Five other recipes from My Kitchen included in this issue are:

• Chinese Kale with Sesame Dressing
• Mom's Style Braised Pumpkin
• Curry Flvoured Creamy Broccoli
• Apple Chicken Soup
• Barley-Chicken Soup

* * * * *

Fish Miso Soup Recipe

Ingredients (4 servings):
200g Snapper Fillet, cut into bite size
1 tub Silken Tofu, cubed
1 tbsp Wakame Seaweed
800ml Water
1 tsp Dashi Stock/Anchovies (Ikan Bilis) Stock
2 tbsp White Miso Paste
2 stalks Spring Onion (optional), chopped

Methods:
1. Boil water in a pot, add in dashi stock and snapper. Let it simmer until snapper is cooked.
2. In a bowl, dissolve miso paste with some hot soup then add into the pot with soup.
3. Add in tofu and bring to boil with medium heat, remove from heat once the soup is boiled.
4. Add in wakame and spring onion. Serve warm.

Cook's notes:

If using red miso for this recipe, do remember to reduce the amount of miso.