Cod and Vegetable Miso Soup with Rice
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Ingredients
- 400 g cod fillets
- 2 leeks, sliced
- 1 carrots, sliced
- 150 g mooli (daikon radish)
- 2 tsp dashi stock powder
- 3 tbsp white miso paste
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 405 kcal
- Protein
- 26.3 g
- Carbohydrate
- 67.1 g
- of which sugars
- 5.1 g
- Fat
- 2.4 g
- of which saturates
- 0.5 g
- Fibre
- 4.5 g
- Salt
- 2.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the dashi stock powder into 1 litre water in a large pan and bring to a simmer.
- 3
Peel the mooli and add to the pan with the leeks and carrot. Simmer for 10 minutes until starting to soften.
- 4
Cut the cod into chunks and add to the pan, then simmer for 5-6 minutes until the fish flakes easily and is opaque all the way through.
- 5
Take the pan off the heat and whisk in the white miso paste until dissolved; do not boil hard once the miso is in or the flavour turns flat.
- 6
Ladle into bowls and serve with the rice.
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