This is a very basic version of a soup I make regularly. I sort of made it up as I went, and change if frequently. Feel free to switch vegetables and proteins around to fit whatever you have on hand :o)
Tilapia Miso Soup
2 servings, 4 P+/serving
1 shallot, sliced
1 carrot sliced
6-8 asparagus, sliced
2 cup French green beans
2 cup chicken broth
1 packet Dashi mix (optional)
Dash soy sauce
12 oz tilapia, cut in chunks
1 TBSP white Miso Paste
Heat up a saucepan, coat with cooking spray and sauteed the shallot, the carrot, and the asparagus. In the meantime, mix the Dashi mix (if using) with the broth.
Add the broth and the soy sauce and the green beans and cook at lower fire for 5-6 minutes.
Add the fish chunks and cook until the fish is cooked (5 minutes or so). Take about ¼ cup of broth out of the pot and mix with the miso past in a little bowl, put back in the pot, turn off the fire and mix well.
Add on: you could add a tsp of dark sesame oil to each bowl (1 P+ added).
Note: Miso (and fish for that matter) does not reheat very well this recipe isn’t the best for leftovers. If you are making a bigger batch, I would not put in the Miso in the whole thing; add it to your bowl instead.