Ginger Miso Seafood Broth

Serves: 4

Madilyn Boehm

1 January 1970

Based on User reviews:

56

Spice

46

Sweetness

45

Sourness

40

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

2 cups

Vegetable Stock

280 g

Firm Tofu (fresh, cut into 1/2-inch cubes)

1

Ginger (2-inch piece fresh, thinly sliced)

140 g

Salmon Fillet (boneless skinless, cut crosswise into 1/2-inch-wide strips)

140 g

Sea Bass Fillet (boneless skinless, cut crosswise into 1/2-inch-wide strips)

1

Ground White Pepper (freshly)

1 small

Cilantro Leaves (bunch fresh cilantro, stems and leaves, roughly chopped, for garnish)

1

Mushroom (small handful cordycep, for garnish, optional)

Directions:

1

Bring the vegetable stock and 2 cups water to a simmer in a large saucepan

2

Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer

3

Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes

4

Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using