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WHAT YOU NEED

Fish fillet, cut into slices
300 g

Home-made vegetable stock #
2 litres

Egg tofu, cut into slices
1 packet

Miso paste
2 tbsp

Broccoli, trimmed, cut into small florets
150 g

Low-fat evaporated milk *
200 ml

Tomato, cut into quarters
1 big

Pepper
A dash

Button mushrooms, cut into quarters
6 pieces

 


Home-made vegetable stock 

Carrots, cut into chunks
3 sticks

Soy beans (optional)
150 g

Celery, cut into sections
3 stalks

Ginger
3 slices

Onions, cut into quarters
2

Water
4 litres

* Choose products with the Healthier Choice Symbol (HCS) 
# Commercial vegetable stock carrying the HCS logo can also be used

HOW TO COOK THIS DISH

  1. Boil vegetable stock in a pot. Add Miso paste, broccoli, mushrooms and tomatoes. Boil until softened. Add fish and beancurd. Bring to boil.

  2. Add milk and pepper. Serve.

​Home-made vegetable stock

  1. Combine all ingredients in a large pot and bring water to boil, then turn to low heat and simmer for at least 1 hour.

  2. Strain stock and ready to use.

Food for thought:

Brightly coloured vegetables make the dish attractive and more appetising.