Japanese · Dinner
Clear Fish Soup
A light Japanese soup built on kombu dashi broth, featuring a single white fish fillet gently poached with tofu, daikon, and scallion. Seasoned simply with soy sauce and mirin, it stays clear and delicate, finished with fresh ginger and served hot as a starter.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
215Calories
34.9gProtein
4.9gFat
6.8gCarbs
3.4gSugar
1.2gFiber
890mgSodium
85mgChol
1.1gSat Fat
680mgPotassium
90mgCalcium
1.6mgIron
1.8mcgVitamin B12
8mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Cut the fish fillet into 2-3 even pieces and pat dry. Slice the daikon into thin half-moons and cube the tofu.
2
Simmer
Bring the kombu dashi to a gentle simmer over medium heat for 2 minutes until small bubbles rise steadily.
3
Poach
Add daikon and cook over medium-low heat for 5 minutes until translucent at the edges. Add fish, tofu, soy sauce, mirin, and salt. Poach over low heat for 5 minutes until fish turns opaque.
4
Finish
Stir in the scallion and ginger, then ladle into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 cup480ml kombu-dashi
- 3.6 oz100g soft tofu
- 2.8 oz80g daikon
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 2 pinch2 pinch salt
