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Miso, Fish and Rice Stick Soup

 
One serving costs about $3.25 One serving costs about $3.25

$3.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

9 fall,winter,dairy-free,pescetarian,dairy free,pescatarian lunch,soup,main course,main dish,dinner
spoonacular Score:61%

Spoonacular Score: 61%

 

Miso, Fish and Rice Stick Soup might be just the main course you are searching for. This recipe makes 9 servings with 196 calories, 15g of protein, and 3g of fat each. For $3.25 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of soy sauce, fish stock, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista has 1 fans. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a good spoonacular score of 50%. Users who liked this recipe also liked Miso Soup With Rice & Poached Egg, Fish Stick Tacos, and Fish Stick Tacos.

Fish on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Stoltz Organic Pinot Noir

This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup frozen edamame
frozen edamame
1 cup
1 cup frozen edamame
frozen edamame
2 cups
2 cups fish stock
fish stock
2 cups
2 cups fish stock
fish stock
0.5 cup
0.5 cup fresh bean sprouts
fresh bean sprouts
2 Tbsps
2 Tbsps fresh cilantro leaves
fresh cilantro leaves
2 Tbsps
2 Tbsps fresh cilantro leaves
fresh cilantro leaves
1
1  lime
lime
1 pound
1 pound monkfish fillet
monkfish fillet
8 ounces
8 ounces another japanese noodle
another japanese noodle
0.5 ounce
0.5 ounce nori
nori
0.25 cup
0.25 cup red miso
red miso
2 Tbsps
2 Tbsps sake
sake
2 Tbsps
2 Tbsps sake
sake
2 Tbsps
2 Tbsps sake
sake
2 Tbsps
2 Tbsps sake
sake
2 Tbsps
2 Tbsps white scallions
white scallions
2 tsps
2 tsps gluten-free soy sauce
gluten-free soy sauce
6 cups
6 cups low sodium vegetable broth
low sodium vegetable broth
0.25 tsps
0.25 tsps white pepper
white pepper
1 cup frozen edamame
1 cup
frozen edamame
1 cup frozen edamame
1 cup
frozen edamame
2 cups fish stock
2 cups
fish stock
2 cups fish stock
2 cups
fish stock
0.5 cup fresh bean sprouts
0.5 cup
fresh bean sprouts
2 Tbsps fresh cilantro leaves
2 Tbsps
fresh cilantro leaves
2 Tbsps fresh cilantro leaves
2 Tbsps
fresh cilantro leaves
1  lime
1
lime
1 pound monkfish fillet
1 pound
monkfish fillet
8 ounces another japanese noodle
8 ounces
another japanese noodle
0.5 ounce nori
0.5 ounce
nori
0.25 cup red miso
0.25 cup
red miso
2 Tbsps sake
2 Tbsps
sake
2 Tbsps sake
2 Tbsps
sake
2 Tbsps sake
2 Tbsps
sake
2 Tbsps sake
2 Tbsps
sake
2 Tbsps white scallions
2 Tbsps
white scallions
2 tsps gluten-free soy sauce
2 tsps
gluten-free soy sauce
6 cups low sodium vegetable broth
6 cups
low sodium vegetable broth
0.25 tsps white pepper
0.25 tsps
white pepper

Equipment

mixing bowl
mixing bowl
pot
pot
mixing bowl
mixing bowl
pot
pot


Instructions

  1. Pour the mushroom or vegetable broth and fish stock into a large pot and bring to a boil. Add the miso, sake, soy sauce, and white pepper. Reduce the heat to a simmer and stir.
  2. Pour the rice sticks into a large mixing bowl. Pour in enough very hot water to cover and set aside until they are pliable. Drain. If you are using udon or soba noodles, prepare according to the package directions and drain. Set aside the noodles until you are ready to add them to the soup.
  3. Add the edamame to the soup pot and return to a simmer. Add the softened noodles and simmer for 2 minutes longer.
  4. Add the monkfish pieces and stir very gently. Cover the pot and cook for 1 minute or until the fish is just barely cooked.
  5. Serve hot in individual bowls. Pass the cilantro, scallions, nori, bean sprouts, lime wedges, and sesame oil in a small bowls to share around the table and let each person garnish the soup according to his or her taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.71
Ingredient
1 cup frozen edamame
1 cup frozen edamame
2 cups fish stock
2 cups fish stock
½ cups fresh bean sprouts
2 tablespoons fresh cilantro leaves
2 tablespoons fresh cilantro leaves
1 lime
1 pound monkfish fillet
8 ounces another japanese noodle
½ ounces nori
¼ cups red miso
2 tablespoons sake
2 tablespoons sake
2 tablespoons sake
2 tablespoons sake
2 tablespoons white scallions
2 teaspoons gluten-free soy sauce
6 cups low sodium vegetable broth
¼ teaspoons white pepper
Price
$1.11
$1.11
$1.49
$1.49
$0.24
$0.03
$0.03
$0.25
$13.09
$0.49
$0.61
$6.90
$0.48
$0.48
$0.48
$0.48
$0.08
$0.08
$4.39
$0.06
$33.36

Nutritional Information

Quickview
238 Calories
18g Protein
3g Total Fat
29g Carbs
16% Health Score
Limit These
Calories
238k
12%

Fat
3g
5%

  Saturated Fat
0.47g
3%

Carbohydrates
29g
10%

  Sugar
3g
4%

Cholesterol
12mg
4%

Sodium
716mg
31%

Alcohol
2g
12%

Get Enough Of These
Protein
18g
36%

Selenium
35µg
51%

Phosphorus
201mg
20%

Manganese
0.35mg
17%

Vitamin B3
3mg
16%

Potassium
548mg
16%

Fiber
3g
14%

Iron
2mg
11%

Copper
0.2mg
10%

Vitamin B6
0.2mg
10%

Vitamin B12
0.57µg
9%

Magnesium
32mg
8%

Calcium
79mg
8%

Vitamin K
7µg
7%

Vitamin B2
0.11mg
7%

Zinc
0.93mg
6%

Folate
21µg
5%

Vitamin C
4mg
5%

Vitamin B1
0.05mg
4%

Vitamin A
143IU
3%

Vitamin B5
0.26mg
3%

Vitamin E
0.24mg
2%

covered percent of daily need

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