• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 200g fish fillet, sliced
  • 500ml dashi stock
  • 300ml water
  • 70g miso paste
  • 2 red dates, sliced
  • 1 tsp kei chi
  • 100g soft silken tofu
  • 2 dried shitake mushrooms, soaked and shredded
  • 75g wakame
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 stalks spring onion, sliced
  • A dash of pepper
  • To prepare dashi stock
  • 800ml water
  • 12g kombu seaweed (dried kelp)
  • 65g Japanese bonito fish flakes
  • 1/2 tsp sugar
  • 25ml light soy sauce

Instructions

  1. Lightly season fish fillet with a pinch of salt, pepper, a little oil and a sprinkling of corn flour.
  2. 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.
  3. Add red dates and kei chi. Stir well. Then add fish, tofu and mushrooms. Simmer for 5 minutes.
  4. Lastly add in wakame, sesame oil and olive oil and a dash of pepper.
  5. Remove soup from heat and sprinkle spring onion strips. Serve hot.
  6. Rinse kombu seaweed in a fine sieve under cold water.
  7. Bring water to a boil and add kombu seaweed. Add in bonito fish flakes and boil for 25-30 minutes. Add sugar and light soy sauce to taste. Leave stock to cool slightly, then strain before use.

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