Cooked - Ginger Miso Seafood Broth

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ginger Miso Seafood Broth

2.0

2 cups vegetable stock

10 ounces fresh firm tofu, cut into ½-inch cubes

3 heaping tablespoons yellow bean paste or miso

One 2-inch piece fresh ginger, thinly sliced

6 ounces baby bok choy, halved through the core

5 ounces boneless skinless halibut fillet, cut crosswise into ½-inch-wide strips

5 ounces boneless skinless salmon fillet, cut crosswise into ½-inch-wide strips

5 ounces boneless skinless sea bass fillet, cut crosswise into ½-inch-wide strips

Freshly ground white pepper

1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish

1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish

Small handful Cordycep mushrooms, for garnish, optional

Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer.
Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.

Course🍲Soup

Diets🌾Gluten-free🥩Carnivore...

Category🍵Broth

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 112 weeks ago

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