Miso Soup with Fish (Indian-Inspired)
This miso soup with fish recipe is a healthy and flavorful Japanese dish that is perfect for lunch or dinner. It contains salmon, which is an excellent source of omega-3 fatty acids and lean protein. The miso paste used in this recipe is fermented, which is good for gut health. It is also low in calories, rich in minerals, and antioxidants. However, people with fish or soy allergies should avoid this dish.
Allergen Information: Contains Fish
Nutrition Facts
Per serving
Energy
114 kcal
Protein
15 g
Carbs
6 g
Fat
3 g
Fiber
1 g
Ingredients
Rohu
200 gms (200g)
Soy sauce
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Carrot
0.25 cup, chopped (50g)
Bottle gourd, elongate, dark green
100 gms (100g)
Fresh cilantro (chopped)
1 tbsp (10g)
Chopped Green Chilli
2 tsp (4g)
Chopped Onion
1 small cup (100g)
Grated Ginger
1 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Clove Garlic, Chopped
1 tsp (5g)
Tofu (Pro Plant)
0.5 cup, cubed (100g)
Instructions
Preparation
-Peel, chop bottle gourd.
Cooking Steps
In a medium pot, bring the water to a simmer.
Add the ginger, garlic, turmeric powder, and salt. Let it simmer for 5–7 minutes to infuse the flavors.
Add chopped carrot, onion and bottle gourd to the broth.
Cook for 5–7 minutes or until the vegetables are tender.
Gently add the fish pieces to the pot and let them cook for 3–4 minutes until they turn opaque and are cooked through.
Add the tofu cubes and allow them to warm through in the broth.
Add the soy sauce or fermented soybean paste for an umami boost. Stir gently to combine.
Garnish with fresh coriander, chopped green chili for a burst of flavor.
Note: Substituting soy sauce: You can add a pinch of asafoetida (hing) and a few drops of tamarind extract for a different, tangy umami flavor. Add vegetables based on seasonality. spinach, mushrooms, or cabbage could also work well.