Miso Fish Soup
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
850 ml/11/2 pints fish stock or vegetable stock 2.5-cm/1-inch piece fresh root ginger, peeled and grated 1 tbsp mirin or dry sherry 1 fresh bird's eye chilli, deseeded and finely sliced 1 carrot, about 85 g/3 oz, peeled and thinly sliced 55 g/2 oz daikon, peeled and cut into thin strips or 1/2 bunch radishes, trimmed and sliced 1 yellow pepper, deseeded and cut into thin strips 85 g/3 oz shiitake mushrooms, sliced if large 40 g/11/2 oz thread egg noodles 225 g/8 oz sole fillets, skinned and cut into strips 1 tbsp miso paste 4 spring onions, trimmed and shredded.
1 Pour the stock into a large saucepan and add the ginger, mirin and chilli. Bring to the boil then reduce the heat and simmer for 5 minutes. 2 Add the carrot with the daikon, pepper strips, mushrooms and noodles and simmer for a further 3 minutes. 3 Add the fish strips with the miso paste and continue to cook for 2 minutes, or until the fish is tender. Divide equally between 4 serving bowls, top with the spring onions and serve.
calories per portion 98