Miso, Fish and Rice Stick Soup

Ingredients

Contains: wheat, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth
• 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 freshly ground white pepper
• 1 package 8 ounces rice sticks or another Japanese noodle
• 1 cup frozen shelled edamame
• 1 pound monkfish fillet, cut into 1-inch chunks
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons chopped scallions, white and greens parts
• 1 packet 1/2 ounce nori cut into slivers (about 1/4 cup), preferably Eden brand nori strips
• 1/2 cup fresh bean sprouts, well rinsed
• 1 lime, cut into 6 wedges
• Dash red hot sesame oil (optional)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →