Japanese-style Fish Soup

Ingredients

In this Japanese adaptation of Sopa de cação, the traditional Portuguese fish soup, we incorporate Japanese ingredients and flavors. Instead of using a tomato-based broth, we create a delicate and umami-rich soup base using dashi and miso paste. The garnishes are also influenced by Japanese cuisine, with the addition of fresh herbs, thinly sliced vegetables, and sesame seeds. We alse have the original recipe for Sopa de cação, so you can check it out.

• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 pound (450g) white fish fillets (such as cod or halibut) 1 pound (450g) white fish fillets (such as cod or halibut)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the dashi stock to a gentle simmer.
2. 2.
   In a small bowl, whisk together the miso paste, soy sauce, mirin, and grated ginger until well combined.
3. 3.
   Add the miso mixture to the simmering dashi stock and stir until the miso is fully dissolved.
4. 4.
   Gently place the fish fillets into the broth and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   While the fish is cooking, heat the sesame oil in a separate pan over medium heat. Add the sliced shiitake mushrooms and sauté until they are tender and slightly golden.
6. 6.
   Divide the julienned carrot and sliced green onions among serving bowls.
7. 7.
   Once the fish is cooked, carefully remove it from the broth and flake it into bite-sized pieces using a fork.
8. 8.
   Ladle the hot broth into the serving bowls, covering the carrots and green onions.
9. 9.
   Top each bowl with the flaked fish and sautéed mushrooms.
10. 10.
    Garnish with sesame seeds and fresh cilantro or parsley.
11. 11.
    Serve the Japanese-style fish soup hot and enjoy!

Treat your ingredients with care...

• Fish — Choose a firm white fish like cod or halibut for this recipe. Make sure to remove any skin and bones before cooking.
• Dashi stock — If you can't find dashi stock, you can make your own by simmering kombu (dried kelp) and bonito flakes (dried fish flakes) in water for about 30 minutes, then straining the liquid.
• Miso paste — There are different types of miso paste available, such as white, red, and mixed. For this recipe, white miso paste works best as it has a milder flavor.

Tips & Tricks

• For added flavor, you can add a splash of sake or rice vinegar to the broth.
• Feel free to customize the soup by adding other vegetables like spinach or bok choy.
• If you prefer a spicier soup, add a pinch of chili flakes or a drizzle of chili oil.
• Serve the soup with a side of steamed rice or udon noodles for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Japanese-style fish soup hot in individual bowls. Accompany it with a side of steamed rice or udon noodles for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the sliced vegetables, flaked fish, and sautéed mushrooms in an appealing pattern on top of the soup. Sprinkle the sesame seeds and fresh herbs evenly for an added pop of color.