Miso soup with tilapia
4 servings
25 minutes
Miso soup with tilapia is a harmony of traditional Japanese cuisine with delicate notes of sea fish. Its roots trace back to ancient Japan, where miso paste became a staple for samurai, providing them strength and energy. This soup combines the rich umami flavor of miso with the spiciness of ginger and garlic, a light heat from chili, and the freshness of napa cabbage. Tilapia adds softness and a rich marine aroma to the dish. It's perfect for a warming dinner or a light lunch that awakens all senses. Serving it with rings of green onion adds freshness and appetizing crunchiness. This is not just soup; it's a true culinary meditation that unites traditions and modern flavor trends.
1
Prepare all the ingredients.
2
Cut the tilapia fillet into cubes.
- Tilapia fillet: 300 g
3
Chop the garlic. Peel the ginger and cut it into thin strips.
- Garlic: 1 clove
- Ginger root: 15 g
4
Cut the chili pepper and carrot into strips; you can use a Korean grater for the carrot.
- Chili pepper: 1 piece
- Carrot: 1 piece
5
Chop the Beijing cabbage.
- Napa cabbage (pak choi type): 200 g
6
Bring the chicken broth to a boil. Add ginger, garlic, and chili pepper. Cook for 5 minutes.
- Chicken broth: 750 ml
- Ginger root: 15 g
- Garlic: 1 clove
- Chili pepper: 1 piece
7
Add cabbage and carrots and boil for another 2 minutes.
- Napa cabbage (pak choi type): 200 g
- Carrot: 1 piece
8
Dissolve miso paste in soy sauce and add to the broth. Stir well. Taste and mix in more miso paste if you want a richer flavor.
- Miso paste: 2 tablespoons
- Soy sauce: 2 tablespoons
- Miso paste: 2 tablespoons
9
Add pieces of fish to the soup and cook for another 2 minutes.
- Tilapia fillet: 300 g
10
Serve miso soup with tilapia, garnished with green onion rings.
- Spring onion: to taste