Miso Fish and Rice Stick Soup

Name: Miso, Fish and Rice Stick Soup
Ingredients: 1 cup frozen shelled edamame; 2 cups fish stock or water; ½ cup fresh bean sprouts, well rinsed; 2 tablespoons fresh cilantro leaves; 1 lime, cut into 6 wedges; 1 pound monkfish fillet, cut into 1-inch chunks (see Kitchen Tips); 1 package (8 ounces) of rice sticks or another Japanese noodle (see Kitchen Tips); 1 packet (½ ounce) nori cut into slivers (about ¼ cup), preferably Eden brand nori strips; ¼ cup red miso; 2 tablespoons sake (rice wine); 2 tablespoons chopped scallions, white and greens parts (about 2 scallions); 2 teaspoons gluten-free soy sauce; 6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth (see Kitchen Tip); ¼ teaspoon freshly ground white pepper

Miso, Fish and Rice Stick Soup

 45 minutes

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Details

Serving Size: 9
Dairy-Free: True
Weight Watchers: 4 Points

Cuisine

soup
lunch
main course
main dish
dinner

Comments

Ingredients

1 cup frozen shelled edamame
2 cups fish stock or water
½ cup fresh bean sprouts, well rinsed
2 tablespoons fresh cilantro leaves
1 lime, cut into 6 wedges
1 pound monkfish fillet, cut into 1-inch chunks (see Kitchen Tips)
1 package (8 ounces) of rice sticks or another Japanese noodle (see Kitchen Tips)
1 packet (½ ounce) nori cut into slivers (about ¼ cup), preferably Eden brand nori strips
¼ cup red miso
2 tablespoons sake (rice wine)
2 tablespoons chopped scallions, white and greens parts (about 2 scallions)
2 teaspoons gluten-free soy sauce
6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth (see Kitchen Tip)
¼ teaspoon freshly ground white pepper