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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 192.6
  • Total Fat: 9.0 g
  • Cholesterol: 41.0 mg
  • Sodium: 376.8 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 32.0 g

View full nutritional breakdown of Japanese-inspired fish soup calories by ingredient
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Japanese-inspired fish soup

Submitted by: PIZZA4BREAKFAST

Introduction

This is a soup similar to Oden, a fish-cake soup served in Japan during cold months. I've modified it a bit to lower fat. If you do not have access to asian markets, don't worry! Just use the first three ingredients, then experiment with your own imagination! You can also experiment with other types of fish. This is a really filling soup; high in protein, low in calories! It's best when you customize it to make it your own and use foods in season; add finely sliced leeks, onions, spinach, etc. Best of all: THE CALORIE COUNT IS FOR ONE SERVING!! This is a soup similar to Oden, a fish-cake soup served in Japan during cold months. I've modified it a bit to lower fat. If you do not have access to asian markets, don't worry! Just use the first three ingredients, then experiment with your own imagination! You can also experiment with other types of fish. This is a really filling soup; high in protein, low in calories! It's best when you customize it to make it your own and use foods in season; add finely sliced leeks, onions, spinach, etc. Best of all: THE CALORIE COUNT IS FOR ONE SERVING!!
Number of Servings: 1

Ingredients

    Tilapia filet, 3.5 ounces
    Firm Tofu, 1/5 block
    Miso Paste, 1/4 cup

    Optional but definitely makes the soup tastier:
    1 block yam paste, (konnyaku), chopped
    1 serving bonito flakes
    1 stick kombu, (about the size of a stick of gum)
    wakame, (small pieces of edible seaweed)

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Directions

This meal makes ONE serving!
If you do not have access to an Asian market, you can use the first three ingredients, (tilapia, tofu, miso), and try adding your own flavors.

Heat 3 cups of water in a medium soup pot. Add tilapia. Place bonito flakes and kombu in a loose-leaf tea bag and add. Rinse block of yam paste, then cut into dice-sized cubes. Do the same with the tofu, and add both. Add wakame, and any veggies you might have chosen. (Note: if veggies take a long time to cook, i.e. carrots, etc., add them at the very beginning). With the lid off, bring to a gentle boil, until fish and veggies are thoroughly cooked. Turn heat off, remove and discard tea bag. Add miso paste, and stir to mix. (Do not let soup come to a boil once miso is added. Eat and enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user PIZZA4BREAKFAST.





TAGS:  Fish | Asian | Asian Fish | Soup | Fish Soup |

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