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Japanese Miso and Daikon White Fish Stew
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Course Soup
Cuisine Japanese
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound mild white fish fillets such as cod or halibut, cut into 2-inch pieces
  • 1 medium daikon radish, peeled and cut into half-moons
  • 3 tablespoons white miso paste
  • 4 cups dashi broth
  • 1 small onion, thinly sliced
  • 2 carrots, sliced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 2 green onions, sliced

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion, carrots, and ginger. Cook for 3 minutes until the onion softens.
  • Add the daikon and dashi broth. Bring to a gentle simmer and cook for 10 minutes until the daikon begins to turn tender.
  • Place the miso paste in a small bowl. Ladle in 1/2 cup of the hot broth and stir until smooth. Pour the mixture back into the pot and stir to combine.
  • Add the fish pieces to the pot. Simmer gently for 5 minutes until the fish flakes easily with a fork.
  • Remove the pot from the heat. Divide the stew among bowls and top with the sliced green onions.

Notes

Dissolve the miso fully before adding it to avoid clumps. If the broth tastes too strong, add a splash more dashi. Leftovers keep well in the fridge for two days. Reheat gently on the stove to keep the fish from breaking apart.
Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Cutting Board, Knife