Japanese Fish Soup
A traditional Japanese soup made with fish and vegetables, served steaming hot. This recipe is easy to make and is perfect for a quick lunch or dinner.
Ingredients
- ●300g Fish (any white fish)Cut the fish into small pieces
- ●2 tablespoons Vegetable oil
- ●1 medium OnionThinly slice the onion
- ●2 medium CarrotThinly slice the carrot
- ●2 medium PotatoThinly slice the potato
- ●2 cups Dashi (Japanese broth)You can use store-bought dashi or make your own
- ●2 tablespoons Soy sauce
- ●1 tablespoon Miso paste
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the carrot and potato and cook for another 5 minutes.
- 4
Add the fish and cook until it starts to flake, about 5 minutes.
- 5
Add the dashi, soy sauce, and miso paste, and stir to combine.
- 6
Bring the mixture to a simmer and cook for 10-15 minutes, or until the soup has thickened and the fish is cooked through.
- 7
Taste and adjust the seasoning as needed.
- 8
Serve the soup hot, garnished with whipped cream if desired.
- 9
Optional: add some malaysian flavors like coconut milk or spices to give it a twist.