Japanese-Style Fish Broths and Clear SoupsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes
Cooking time: 20 minutes for broth, 5-10 minutes for clear soups
Difficulty: Easy
Nutritional values
per 100 g
Energy:46.9 kcal
Proteins:4 g
Fats:0.9 g
Carbohydrate:6.2 g
Fibers:0.6 g
Sugar:0.1 g
Cholesterol:6.5 mg
Sodium:154.2 mg
Calcium:36.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Niban Dashi - Fish broth
500
g
trimmings from white fish (turbot, sole, dorado, etc)
1
good piece of fresh ginger
1
leek, coarsely chopped
15
ml
soy sauce or soya sauce
15
ml
sake, mirin or dry sherry
1500
ml
water
*Sakana ushiojiru - Clear fish soup
225
g
white fish (turbot, sole, sea bream, etc)
4
green onions, finely chopped
1000
ml
fish stock
*Hamaguri ushiojitate - Clear soup with mussels
20
mussels
1
sheet of dried seaweed
4
green asparagus stalks, cooked and cut into pieces
1000
ml
fish broth
15
ml
grated lemon zest
METHOD
Niban Dashi - Fish broth
- rinse the fish trimmings in cold water; place in a pot with the water and bring to a boil;
- skim the surface; reduce the heat; add the ginger and leek;
- cover and simmer for 20 minutes;
- add the soy sauce and mirin or sake.
Sakana ushiojiru - Clear fish soup
- cut the fish into long thin strips;
- divide the fish and green onions among 4 soup bowls;
- heat the fish broth; pour into the bowls and serve immediately.
Hamaguri ushiojitate - Clear soup with mussels
- brush the mussels and rinse under cold water;
- bring 1 liter (4 cups) water to a boil in a saucepan; add the seaweed and cook for 3 minutes; remove;
- add the mussels and remove once they begin to open; remove the mussels from their shells;
- reheat the broth;
- divide the mussels, asparagus, seaweed and zest among 4 bowls;
- pour the hot broth over top and serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Quick, simple, light and healthful
