Miso Vegetable Soup with Fish and Tempeh
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 329.0
- Total Fat: 8.7 g
- Cholesterol: 71.4 mg
- Sodium: 886.7 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 5.5 g
- Protein: 34.6 g
View full nutritional breakdown of Miso Vegetable Soup with Fish and Tempeh calories by ingredient
Introduction
Filling super nutritious soup for any time of day - makes a great power breakfast! Filling super nutritious soup for any time of day - makes a great power breakfast!Number of Servings: 2
Ingredients
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2 tsp Westbrae Natural White Miso
2 cup chicken stock, Imagine Organic Low sodium (by TATEJANICE)
7 gram(s) Kelp (Marine Coast Sea Vegetables) Wild Atlantic Kombu Organic 1/3c=7g (by DOTSLADY)
1.5 cup, cubes Turnips
4 tbsp chopped Shallots
6 oz Whiting (fish)
1 cup pieces Shiitake Mushrooms
110 grams Tempeh, about 4 oz, cut into 1/2" cubes
1 cup Beet greens, fresh, de-stemmed, chopped
chunk of fresh ginger root, plus 1 T grated fresh ginger (optional)
Tips
This can be adapted to be spicier or not, you can sub raw (frozen or thawed) shrimp for the fish, or add leftover protein such as chicken instead of the tempeh. Makes a very filling and nutritious breakfast!
Directions
First, make dashi stock: simmer a piece of kombu plus a chunk of fresh, peeled ginger root in the chicken stock for at least 10 minutes. Add some bonito flakes for the last 5 or so minutes. Strain the stock, wipe the pan out & return the stock to the pan over low heat.
While the dashi is simmering, you can par-cook the chopped turnips in the microwave and chop the beet greens into bite size pieces, thinly slice the shitakes and the shallots.
Once the dashi is ready (it should smell kind of rich and a little fishy), bring back to a low simmer, and add the shallots, beets, beet greens and shiitakes. Simmer gently until the mushrooms look softened and the beet greens are tender. Add the fish (it will break apart as it cooks, no need to chop the raw fillet(s)) and the tempeh. Simmer until the fish breaks apart, and tempeh is hot. Lower the heat if necessary (from this point on do not boi!), spoon or ladle out about 1/4 cup of the stock, whisk the miso into it, then return to the pot, stir and let heat through for another 2 minutes or so.
Take off the heat, stir in freshly grated fresh ginger. Serve with freshly squeezed lime juice, garnish with diced avocado. Can also drizzle a little toasted sesame oil and/or Chinese chili oil on top.
Serving Size: Makes 2 servings of roughly 1-1/2 cups each
Number of Servings: 2
Recipe submitted by SparkPeople user THE_NORMAL_1.
While the dashi is simmering, you can par-cook the chopped turnips in the microwave and chop the beet greens into bite size pieces, thinly slice the shitakes and the shallots.
Once the dashi is ready (it should smell kind of rich and a little fishy), bring back to a low simmer, and add the shallots, beets, beet greens and shiitakes. Simmer gently until the mushrooms look softened and the beet greens are tender. Add the fish (it will break apart as it cooks, no need to chop the raw fillet(s)) and the tempeh. Simmer until the fish breaks apart, and tempeh is hot. Lower the heat if necessary (from this point on do not boi!), spoon or ladle out about 1/4 cup of the stock, whisk the miso into it, then return to the pot, stir and let heat through for another 2 minutes or so.
Take off the heat, stir in freshly grated fresh ginger. Serve with freshly squeezed lime juice, garnish with diced avocado. Can also drizzle a little toasted sesame oil and/or Chinese chili oil on top.
Serving Size: Makes 2 servings of roughly 1-1/2 cups each
Number of Servings: 2
Recipe submitted by SparkPeople user THE_NORMAL_1.