You may or may not recall my Oven Baked Perch Recipe, but it left me with some leftover fish and I was trying to come up with a creative way to use it. I just happened to have some leftover miso too. Enter this fish soup recipe with a salty miso broth.
Any mild white fish will work. I used low sodium chicken broth, fresh ginger, and garlic (highly recommend fresh over powdered for this recipe). I had some black beans lying around too, but tofu is equally as effective. The green onions add a nice crunch.
Now I’ll admit this soup is a little higher in sodium than most of my recipes. But it’s low in calories (180), so as long as you balance the rest of your meal with something lower in salt you’ll be fine. If you have hypertension, you may want to consider nixing the extra 1/4 tsp. of salt.
Here’s the fish soup recipe … enjoy.
|Prep Time||Cook Time||Serves|
|5 min||35 min||4|
Ingredients: Miso Fish Soup Recipe
- 4 oz. white fish
- 1 T brown miso
- 2 cups low sodium chicken broth
- 1 tsp. minced ginger
- 1 T minced garlic
- 1/2 onion
- 3 green onions
- 2 small carrots
- 1/4 cup black beans or tofu
- 1/4 tsp. kosher salt
- 1 T olive oil
- If you’re not using cooked fish, bake the fish for 10-12 minutes at 350 degrees in the oven.
- Heat oil in a soup pot and add diced carrots and onion. Cook for 6-8 minutes.
- Add the minced ginger and garlic and cook for an additional 2 minutes.
- Add broth, fish, miso, black beans or tofu, salt, and one of the green onions (diced). Use a whisk to make sure the miso is mixed thoroughly.
- Increase heat so soup starts to boil, then reduce to low and simmer for 20-25 minutes.
- Top with remaining green onion (diced) then divide equally into two bowls.
180 calories, 8.5 g fat, 10 g carbs, 2.5 g fiber, 15 g protein, 758 mg sodium