Miso, Fish and Rice Stick Soup
Ingredients
edamame1 cup
fish stock2 cups
bean sprouts0.5 cup
cilantro leaves2 tablespoons
lime1
monkfish fillet1 pound
another japanese noodle8 ounces
nori0.5 ounce
miso0.25 cup
sake2 tablespoons
scallions2 tablespoons
soy sauce2 teaspoons
vegetable broth6 cups
pepper0.25 teaspoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Pour the mushroom or vegetable broth and fish stock into a large pot and bring to a boil.
Add the miso, sake, soy sauce, and white pepper.
Reduce the heat to a simmer and stir.Pour the rice sticks into a large mixing bowl.
Pour in enough very hot water to cover and set aside until they are pliable.
Drain.
If you are using udon or soba noodles, prepare according to the package directions and drain.
Set aside the noodles until you are ready to add them to the soup.Add the edamame to the soup pot and return to a simmer.
Add the softened noodles and simmer for 2 minutes longer.Add the monkfish pieces and stir very gently.
Cover the pot and cook for 1 minute or until the fish is just barely cooked.Serve hot in individual bowls.
Pass the cilantro, scallions, nori, bean sprouts, lime wedges, and sesame oil in a small bowls to share around the table and let each person garnish the soup according to his or her taste.
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