Miso Soup With Fish And Soba – a delicious recipe with baby spinach, No-oodles, water, soy sauce, thin slices fresh ginger, green onions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook the noodles:
2
Dry saute noodles to remove water and divide them among the soup bowls.
3
Make the soup base:
4
Fill a pan with the 8 cups water and bring to a boil. Add the dashi, reduce the heat to low and simmer for 7 minutes. Add the soy sauce, ginger, green onions and bring to a simmer. Add fish slices in a single layer and cook just until tender but not flaking apart, about 2 minutes. Transfer the slices to the soup bowls.
5
Finish the soup
6
Bring the soup almost to a boil. Put the miso in a heatproof bowl. Ladle about 1/2 cup of the hot soup over the miso and whisk to blend. Pour the miso mixture into the soup and simmer gently just until well blended; do not let boil. Ladle the soup into the bowls. Garnish with red pepper flakes and serve immediately. Serves 4.
133
kcal
Calories
2
g
Fat
26
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 lb. baby spinach, 1 package (7 oz.) No-oodles, 8 cups water, 1 package (3/4 oz.) instant dashi flakes, and more.
Yes, Miso Soup With Fish And Soba 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.
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