Japanese · Dinner
Clear Fish Soup (High-Protein)
Clear Japanese fish broth built on kombu-dashi and simmered with a generous white fish fillet, plus soft tofu and edamame stirred in for extra protein. Seasoned with soy sauce, mirin and ginger, finished with scallion. Fibre comes from edamame and daikon.
$7
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
336Calories
54.2gProtein
9.4gFat
15.8gCarbs
6.8gSugar
5.6gFiber
1348mgSodium
92mgChol
1.6gSat Fat
1120mgPotassium
210mgCalcium
3.4mgIron
2.1mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Cut the white fish fillet into 2-inch pieces, cube the tofu, thinly slice the daikon and scallion, and grate the ginger.
2
Simmer
Pour the kombu-dashi into a small saucepan and bring to a gentle simmer over medium heat for 3 minutes until small bubbles rise steadily.
3
Simmer
Add the daikon to the saucepan and simmer over medium-low heat for 6 minutes until the slices turn translucent at the edges.
4
Poach
Lower the fish pieces into the broth and poach over medium-low heat for 5 minutes until the flesh turns opaque and flakes easily.
5
Simmer
Stir in the tofu, edamame, soy sauce, mirin and ginger; simmer over low heat for 3 minutes until the edamame turns bright green.
6
Plate
Ladle the broth, fish, tofu and vegetables into a bowl and scatter the scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 3 cups720ml kombu-dashi
- 7 oz200g soft tofu
- 2/3 cup100g shelled edamame
- 1/2 cup50g daikon
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp fresh ginger
- 22 scallion
