Japanese Style Fish Soup

I wanted to find ways of incorporating more fish in our diets but in a wallet friendly way so I turned to frozen white fillets. They are cheap to buy and all supermarkets sell them. When I first started cooking with them, I found it quite tasteless and with the soft texture, it was hard to do much with them.

But on a cold day one evening, I had a hankering for soup and with the ingredients I already had in the fridge and in my cupboard, I thought I could try making Japanese style fish soup. It turned out to be a great idea! The fish was soft and soaked up all the flavours in the soup and it felt super healthy to eat too.

The ingredients for this soup are frozen white fillets of any kind, a head of chinese leaves, leeks, a block of tofu, wakame, some ready made Japanese fish stock powder and mirin.

Chop up a whole head of Chinese leaf and a leek.

Cut tofu into small cubes after carefully sliding out of the carton.

Pour some hot water over the wakame to rehydrate.

A huge saucepan of Japanese style fish soup is ready to be eaten together with steamed rice mixed with furikake (Japanese rice seasoning)

4-6 white fish fillets, defrosted 
1 head of Chinese leaf
1 leek
1 pack of tofu
2 tbsp dried wakame
2 packs of Japanese sardine powder
4 tbsp mirin
1/2 tsp salt
1/2 tsp white pepper
4 pints of water

1) Chop up a whole head of Chinese leaf and slice the leek
2) Carefully slide the tofu out of the carton and cut into small cubes
3) Put wakame into a bowl and pour hot water over it to rehydrate
4) Put 4 pints of water into a large saucepan and bring to a boil, then add in Chinese leaf and leeks. After 5 minutes, add in the sardine powder, mirin, salt and white pepper
5) Add the whole fish fillets in and the wakame. Turn the heat to medium-low and let the soup simmer for 15 minutes
6) Add in the tofu and without stirring, let it simmer for another 5 minutes
7) Switch the heat off and take care to not break the tofu when ladling the soup
8) Enjoy on its own or with furikake rice

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