Recipe Ingredient
- 200g fish fillet, sliced
- 500ml dashi stock
- 300ml water
- 70g miso paste
- 2 red dates, sliced
- 1 tsp kei chi
- 100g soft silken tofu
- 2 dried shitake mushrooms, soaked and shredded
- 75g wakame
- 1 tsp sesame oil
- 1 tsp olive oil
- 2 stalks spring onion, sliced
- A dash of pepper
- To prepare dashi stock
- 800ml water
- 12g kombu seaweed (dried kelp)
- 65g Japanese bonito fish flakes
- 1/2 tsp sugar
- 25ml light soy sauce
Instructions
- Lightly season fish fillet with a pinch of salt, pepper, a little oil and a sprinkling of corn flour.
- Bring dashi and water to the boil, then mix one ladle of this stock with miso paste, stirring until smooth. Return the smooth paste to the stock.
- Add red dates and kei chi. Stir well. Then add fish, tofu and mushrooms. Simmer for 5 minutes.
- Lastly add in wakame, sesame oil and olive oil and a dash of pepper.
- Remove soup from heat and sprinkle spring onion strips. Serve hot.
- Rinse kombu seaweed in a fine sieve under cold water.
- Bring water to a boil and add kombu seaweed. Add in bonito fish flakes and boil for 25-30 minutes. Add sugar and light soy sauce to taste. Leave stock to cool slightly, then strain before use.
