Miso, Fish and Rice Stick Soup

FOODISTA
15Ingredients
55Minutes
330Calories

Ingredients

US|METRIC
  • 6 cups mushroom stock (low-sodium, or Roasted Vegetable Stock or low-sodium vegetable broth, see Kitchen Tip)
  • 2 cups fish stock (or water)
  • 1/4 cup red miso
  • 2 tablespoons sake (rice wine)
  • 2 teaspoons gluten free soy sauce
  • 1/4 teaspoon ground white pepper (freshly)
  • 8 ounces rice sticks (or another Japanese noodle, see Kitchen Tips)
  • 1 cup frozen shelled edamame
  • 1 pound monkfish fillet (cut into 1-inch chunks, see Kitchen Tips)
  • 2 tablespoons cilantro leaves (fresh)
  • 2 tablespoons scallions (chopped, white and greens parts, about 2 scallions)
  • 1/2 ounce nori (cut into slivers, about ¼ cup, preferably Eden brand nori strips)
  • 1/2 cup bean sprouts (fresh, well rinsed)
  • 1 lime (cut into 6 wedges)
  • 1 dash sesame oil (red hot, optional)
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    NutritionView More

    330Calories
    Sodium109% DV2620mg
    Fat7% DV4.5g
    Protein47% DV24g
    Carbs16% DV47g
    Fiber8% DV2g
    Calories330Calories from Fat45
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol30mg10%
    Sodium2620mg109%
    Potassium650mg19%
    Protein24g47%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber2g8%
    Sugars5g10%
    Vitamin A20%
    Vitamin C20%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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