- Fresh & Cool
- Starters
- Prep 10 min
- Cook 15 min
- Serves 4
This is the soup for grey days and tired shoulders. A light ginger broth, tender white fish and miso stirred in at the very end so it stays bright and savoury. It takes twenty minutes and one pot.
Ingredients
- 1 litre dashi (or 1 litre water with a 10 cm strip of kombu)
- 3 tbsp white miso paste
- 400 g firm white fish (cod, pollock or hake), cut into 3 cm chunks
- 150 g shiitake or chestnut mushrooms, sliced
- 2 cm fresh ginger, grated
- 2 handfuls baby spinach
- 2 spring onions, thinly sliced
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- To serve: cooked rice (optional)
Method
- Bring the dashi to a gentle simmer with the ginger and mushrooms. Cook for 5 minutes.
- Slide in the fish and simmer very gently for 4 to 5 minutes, until it turns opaque and flakes easily. Do not let the soup boil hard.
- Take the pot off the heat. Ladle a little hot broth into a small bowl, whisk in the miso until smooth, then stir it back into the pot.
- Add the spinach and soy sauce and let the spinach wilt for a minute.
- Ladle into bowls, scatter over the spring onions and finish with a few drops of sesame oil.
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