GINGER MISO SEAFOOD BROTH

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Ginger Miso Seafood Broth image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 11

2 cups vegetable stock
10 ounces fresh firm tofu, cut into 1/2-inch cubes
3 heaping tablespoons yellow bean paste or miso
One 2-inch piece fresh ginger, thinly sliced
6 ounces baby bok choy, halved through the core
5 ounces boneless skinless halibut fillet, cut crosswise into 1/2-inch-wide strips
5 ounces boneless skinless salmon fillet, cut crosswise into 1/2-inch-wide strips
5 ounces boneless skinless sea bass fillet, cut crosswise into 1/2-inch-wide strips
Freshly ground white pepper
1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish
Small handful Cordycep mushrooms, for garnish, optional

Steps:

  • Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer.
  • Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.

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