Learn how to prepare our Miso Sliced Fish Soup!
Fish fillet, cut into slices300 g
Home-made vegetable stock #2 litres
Egg tofu, cut into slices1 packet
Miso paste2 tbsp
Broccoli, trimmed, cut into small florets150 g
Low-fat evaporated milk *200 ml
Tomato, cut into quarters1 big
Button mushrooms, cut into quarters6 pieces
Carrots, cut into chunks3 sticks
Soy beans (optional)150 g
Celery, cut into sections3 stalks
Onions, cut into quarters2
* 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
22 Nov 2023
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