Prep 10 mins
Cook 30 mins
Simple soup but with great taste and nutritious too!
- 200 g fish fillets, sliced
- 500 ml dashi stock
- 300 ml water
- 70 g miso
- 2 red dates, sliced
- 1 teaspoon Chinese wolfberries
- 100 g soft silken tofu
- 2 dried shiitake mushrooms, soaked and shredded
- 75 g wakame seaweed
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 2 stalks spring onions, sliced
- 1 dash pepper
To prepare dashi stock
- 800 ml water
- 12 g kombu seaweed (dried kelp)
- 65 g japanese bonito flakes
- 1⁄2 teaspoon sugar
- 25 ml light soy sauce
- Lightly season fish fillet with a pinch of salt, pepper, a little oil and a sprinkling of corn flour.
- 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.
- Add red dates and kei chi. Stir well. Then add fish, tofu and mushrooms. Simmer for 5 minutes.
- Lastly add in wakame, sesame oil and olive oil and a dash of pepper.
- Remove soup from heat and sprinkle spring onion strips. Serve hot.
- Rinse kombu seaweed in a fine sieve under cold water.
- Bring water to a boil and add kombu seaweed. Add in bonito fish flakes and boil for 25 minutes. Add sugar and light soy sauce to taste. Leave stock to cool slightly, then strain before use.