Japanese · Dinner
Clear Fish Soup (GLP-1)
White fish fillet gently poached in a clear kombu-bonito style dashi with silken tofu, spinach and shredded daikon, seasoned lightly with soy sauce and mirin. Fresh ginger and scallion add brightness. Served hot in a deep bowl as a light, protein-forward, easy-to-digest broth-based meal.
$6
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
333Calories
39.8gProtein
9.6gFat
15.4gCarbs
4.8gSugar
5.9gFiber
935mgSodium
74mgChol
1.7gSat Fat
1180mgPotassium
210mgCalcium
3.9mgIron
2.1mcgVitamin B12
16mgVitamin C
gluten-free
low-calorie
protein-rich
low-carb
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Cut the fish into 2–3 chunks. Cube the tofu. Slice daikon into half-moons and mushrooms thinly. Chop spinach roughly.
2
Simmer
Bring kombu-dashi to a gentle simmer over medium heat for 2 minutes until small bubbles break the surface.
3
Poach
Add daikon and mushrooms to the simmering dashi over medium-low heat for 4 minutes until daikon turns translucent at the edges.
4
Poach
Slide fish chunks and edamame into the broth over medium-low heat for 4–5 minutes until fish turns opaque and flakes easily.
5
Finish
Stir in soy sauce, mirin, and grated ginger. Add tofu and spinach, simmer over low heat for 1 minute until spinach wilts.
6
Plate
Ladle soup and solids into a deep bowl, scatter scallion over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g white fish fillet
- 2 cup480ml kombu-dashi
- 3.6 oz100g silken tofu
- 2 cup60g fresh spinach
- 1/2 cup50g daikon
- 44 shiitake mushrooms (60g)
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 1 cup150g cooked edamame
