This gentle and aromatic steamed fish soup is a soothing bowl of comfort, perfect for chilly evenings or when you need a light yet satisfying meal. The dish highlights the delicate flavor of fresh white fish, poached in a clear, savory broth that infuses with subtle aromatics. Served over soft noodles and topped with fresh shimeji mushrooms and crisp spring onions, each spoonful offers a harmonious balance of textures. The daikon radish adds a refreshing crunch and sweetness that cuts through the richness of the broth. Simple to prepare with pantry staples, this recipe delivers restaurant-quality elegance with minimal effort. It’s an excellent choice for meal prep, as the components can be assembled quickly, or for entertaining guests who appreciate clean, refined flavors. Enjoy this wholesome, gluten-free adaptable soup any time of year.
Steamed Fish Soup
Description
This gentle and aromatic steamed fish soup is a soothing bowl of comfort, perfect for chilly evenings or when you need a light yet satisfying meal. The dish highlights the delicate flavor of fresh white fish, poached in a clear, savory broth that infuses with subtle aromatics. Served over soft noodles and topped with fresh shimeji mushrooms and crisp spring onions, each spoonful offers a harmonious balance of textures. The daikon radish adds a refreshing crunch and sweetness that cuts through the richness of the broth. Simple to prepare with pantry staples, this recipe delivers restaurant-quality elegance with minimal effort. It&# 226;ÂÂs an excellent choice for meal prep, as the components can be assembled quickly, or for entertaining guests who appreciate clean, refined flavors. Enjoy this wholesome, gluten-free adaptable soup any time of year.Ingredients
Directions
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Bring the clear broth ingredients to a boil in a saucepan, then remove from heat and set aside in a warm place.
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Sprinkle the fish with salt and slice it into four pieces.
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Place the fish pieces on a heat-proof dish and steam for 5 minutes.
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Cook the noodles in lightly salted boiling water until soft, then drain and immediately rinse under cold water.
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Drain the noodles again and divide them into four individual serving bowls.
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Portion the shimeji mushrooms onto the noodles in each bowl.
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Place the bowls in the steamer and steam again over rapidly boiling water for 5 minutes.
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Remove the bowls from the steamer and pour in the warm clear broth.
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Serve immediately with grated daikon on the side and garnish with spring onions.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 423.8kcal
- % Daily Value *
- Total Fat 33.5g52%
- Saturated Fat 15.7g79%
- Cholesterol 95.5mg32%
- Sodium 196013.2mg8168%
- Total Carbohydrate 32.0g11%
- Dietary Fiber 1.9g8%
- Sugars 4.4g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover broth and cooked components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
Substitutions: Use any firm white fish such as cod, haddock, or halibut. Shimeji mushrooms can be replaced with shiitake or button mushrooms.
Tip: Ensure the broth is kept warm while assembling the soup to maintain the serving temperature.
Variation: Add a squeeze of lime or a dash of soy sauce to the broth for an extra layer of flavor.
