Miso, Fish And Rice Stick Soup Recipe

Name: Miso, Fish And Rice Stick Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth (see Kitchen Tip); 2 cups fish stock or water; 1/4 cup red miso; 2 tablespoons sake (rice wine); 2 teaspoons gluten-free soy sauce; 1/4 teaspoon freshly ground white pepper; 1 package (8 ounces) of rice sticks or another Japanese noodle (see Kitchen Tips); 1 cup frozen shelled edamame; 1 pound monkfish fillet, cut into 1-inch chunks (see Kitchen Tips); Garnishes:; 2 tablespoons fresh cilantro leaves; 2 tablespoons chopped scallions, white and greens parts (about 2 scallions); 1 packet (1/2 ounce) nori cut into slivers (about 1/4 cup), preferably Eden brand nori strips; 1/2 cup fresh bean sprouts, well rinsed; 1 lime, cut into 6 wedges; Dash red hot sesame oil (optional)

Servings: persons

Soup:
6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth (see Kitchen Tip)
2 cups fish stock or water
1/4 cup red miso
2 tablespoons sake (rice wine)
2 teaspoons gluten-free soy sauce
1/4 teaspoon freshly ground white pepper
1 package (8 ounces) of rice sticks or another Japanese noodle (see Kitchen Tips)
1 cup frozen shelled edamame
1 pound monkfish fillet, cut into 1-inch chunks (see Kitchen Tips)
Garnishes:
2 tablespoons fresh cilantro leaves
2 tablespoons chopped scallions, white and greens parts (about 2 scallions)
1 packet (1/2 ounce) nori cut into slivers (about 1/4 cup), preferably Eden brand nori strips
1/2 cup fresh bean sprouts, well rinsed
1 lime, cut into 6 wedges
Dash red hot sesame oil (optional)

1
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.
2
Pour the rice sticks into a large mixing bowl.
3
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.
4
Add the edamame to the soup pot and return to a simmer. Add the softened noodles and simmer for 2 minutes longer.
5
Add the monkfish pieces and stir very gently. Cover the pot and cook for 1 minute or until the fish is just barely cooked.
6
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.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Soup:, 6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth (see Kitchen Tip), 2 cups fish stock or water, 1/4 cup red miso, and more.

Yes, Miso, Fish And Rice Stick Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso, Fish And Rice Stick Soup

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