Japanese Miso Soup with Monkfish
This Japanese miso soup recipe might contain more ingredients than you were expecting but, if you have a local Asian grocery store, you will not have any problems finding these items. This wonderfully balanced soup is simple to make and it is made in stages.
You cook the fish and seafood in two pans of simmering sake and the rice in another pan, then everything is combined and the soup is served hot, garnished with toasted sesame seeds. Toasting sesame seeds is easy. Just put them in a small frying pan over a low flame and toss them every couple of minutes until they are golden brown. Do not add anything to the pan except the sesame seeds; do not worry, they will not stick.
Feel free to alter the fish and seafood balance. Maybe you only want to use seafood or maybe you would like to switch the monkfish for red snapper or cod. That is no problem. As long as you have about the same amount of fish and seafood, the recipe will work just fine.
- ½ lb monkfish tail
- 20 clams
- 20 mussels
- 8 big shrimp
- 8 cups water
- 1 cup short grain sushi rice
- 2 tablespoons dried bonito flakes
- 8 oz sake
- 2 squares dried kombu seaweed (about 4 x 4 inches)
- Handful of mixed mushrooms (shitake, enoki etc)
- 1 finely chopped shallot
- 1 tablespoon toasted sesame seeds
- 1 inch peeled, crushed fresh ginger
- 8 tablespoons miso paste
- 1 finely sliced green onion
- Seasoned rice wine vinegar
- Cut the black membrane off the monkfish tail and scrub the seafood, discarding any which has broken shells. Also discard any mussels which do not close when you tap them.
- Wash the shrimp and take out the black veins. Cut the monkfish into 1 inch pieces.
- Add the water and seaweed to a saucepan and let it soak for 10 minutes.
- Heat the pan. When the water is warm, remove the seaweed, and discard it. Add the bonito flakes and cook for 2 minutes. Turn the heat off.
- When the fish flakes have sunk to the bottom of the pan, the stock is ready. Strain the broth and discard the solids.
- Combine the ginger, shallot, and seasoned rice vinegar.
- Cook the rice according to the instructions on the package. Pour the vinegar over it and stir gently.
- Heat half the sake in one pan and the other half in another. Add the clams and mussels to one pot when the sake is boiling and put the lid on. Cook for 3 minutes. When ¾ of the shells are open, take the pan off the heat.
- Add the monkfish, shrimp, green onion and mushrooms to the other pan of boiling sake and cook for 4 minutes or until the seafood is done. Stir in the miso paste.
- Divide the rice between 4 bowls, and then divide the seafood, fish, and vegetables between them. Pour the stock over the top and sprinkle the sesame seeds over it.
Despite being packed with fish, seafood, vegetables and more, this miso soup recipe remains light and refreshing because it is a clear soup and does not contain thickeners to make it more filling. The combination of different kinds of fish, sesame seeds, sake and other Asian ingredients give this soup a great Japanese flavor. This makes a wonderful light supper or an amazing appetizer if you are having guests over and you want to surprise them with your delicious Japanese soup recipes.
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