Japanese Fish Soup 

Fish soup is very common in Japan, very often a soy or miso broth is used which gives a particular and unmistakable taste of yellow soya.

Also See:Oriental Nudeln

Ingredients for 4 people:

• Perch Fillets 800g
• Water 1L
• Miso 30g
• Tofu 100g
• Carrots 2
• White onion 1
• Garlic wedge 1
• Shiitake Mushrooms 15
• Medium potatoes 2
• Sesame oil 15g
• Fresh zeanzero a piece
• Chives a bunch
• Alga Wakame a sheet
• Toasted poppy seeds qb
• Salt and pepper qb

Procedure:

Let's start by peeling all the vegetables, peel and dice the 2 potatoes, the 2 carrots and the white onion, slice the ginger and the garlic and put everything in a saucepan together with 15g of sesame oil and let it brown for a couple of minutes on a low heat.

Add a litre of water and bring to the boil, add the perch fillets with a skimmer and boil them for a few minutes and then gently remove them and place them when cooked on the soup.

Add to the broth that has created 100g of chopped tofu, the Shiitake mushrooms, Wakame seaweed and 30g of Miso let it boil 25-30 minutes, in the meantime finely chop the chives.

Add salt and pepper to the soup and remove it from the flame, place the fish fillets on the surface and garnish with chives and sesame seeds.

I accompany the soup with a cup of jasmine tea with a slice of ginger that gives freshness.