Japanese · beginner
Spicy Miso Halibut Soup With Mustard Greens
Nourishing fish stew with chunks of tender halibut, cubed soft tofu, and fresh mustard greens cooked in a warming red miso dashi base.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Bring kelp dashi broth, ginger matchsticks, and soy sauce to a gentle simmer in a medium soup pot over medium heat.
- 02
Add halibut chunks carefully to the hot broth and cook for 4 to 5 minutes until opaque.
- 03
Add cubed tofu and chopped mustard greens, cooking for another 2 minutes until greens wilt slightly.
- 04
Turn heat down to low so the soup is barely hot.
- 05
Place red miso paste in a fine strainer submerged partly in soup, stirring with a spoon until fully dissolved into liquid.
- 06
Ladle gently into warm soup bowls and finish with chopped fresh scallions.
A LITTLE KITCHEN KNOW-HOW
Strainer Miso Whisking
Using a small sieve submerged in simmering broth allows paste to dissolve uniformly without clumping.
Notes from the kitchen
- Use a ladle mesh sieve to dissolve red miso paste smoothly without leaving lumps in the soup.
- Gentle handling of halibut prevents fish chunks from breaking apart during simmering.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
