Learn how to prepare our Miso Sliced Fish Soup!
Fish fillet, cut into slices | Home-made vegetable stock # |
Egg tofu, cut into slices | Miso paste |
Broccoli, trimmed, cut into small florets | Low-fat evaporated milk * |
Tomato, cut into quarters | Pepper |
Button mushrooms, cut into quarters |
|
Carrots, cut into chunks | Soy beans (optional) |
Celery, cut into sections | Ginger |
Onions, cut into quarters | Water |
* Choose products with the Healthier Choice Symbol (HCS)
# Commercial vegetable stock carrying the HCS logo can also be used
Boil vegetable stock in a pot. Add Miso paste, broccoli, mushrooms and tomatoes. Boil until softened. Add fish and beancurd. Bring to boil.
Add milk and pepper. Serve.
Combine all ingredients in a large pot and bring water to boil, then turn to low heat and simmer for at least 1 hour.
Strain stock and ready to use.
Brightly coloured vegetables make the dish attractive and more appetising.
This article was last reviewed on 15 Nov 2022
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