Seafood Tofu Miso Soup Recipe

Name: Seafood Tofu Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 800 ml water; 12 g kombu seaweed (dried kelp); 65 g japanese bonito flakes; ½ teaspoon sugar; 25 ml light soy sauce

Servings: persons

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
800 ml water
12 g kombu seaweed (dried kelp)
65 g japanese bonito flakes
½ teaspoon sugar
25 ml light soy sauce

1
Method.
2
Lightly season fish fillet with a pinch of salt, pepper, a little oil and a sprinkling of corn flour.
3
Bring dashi and water to the boil, then mix one ladle of this stock with miso paste, stirring until smooth.
4
Return the smooth paste to the stock.
5
Add red dates and kei chi.
6
Stir well.
7
Then add fish, tofu and mushrooms.
8
Simmer for 5 minutes.
9
Lastly add in wakame, sesame oil and olive oil and a dash of pepper.
10
Remove soup from heat and sprinkle spring onion strips.
11
Serve hot.
12
Rinse kombu seaweed in a fine sieve under cold water.
13
Bring water to a boil and add kombu seaweed.
14
Add in bonito fish flakes and boil for 25 minutes.
15
Add sugar and light soy sauce to taste.
16
Leave stock to cool slightly, then strain before use.

kcal

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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 18 ingredients. The key ingredients include: 200 g fish fillets, sliced, 500 ml dashi stock, 300 ml water, 70 g miso, and more.

Yes, Seafood Tofu Miso 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.

Seafood Tofu Miso Soup

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