Miso, Fish, and Rice Noodle Soup
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 15 minutes
This dish is a great weeknight meal. Make sure the fish is super-duper fresh, and you’ll have a wonderfully satisfying and easy gluten-free dish that is also dairy-free, nut-free, and egg-free. It’s fun to assemble a collection of garnishes and let everyone add exactly what they like. The mashup of hot, flavorful soup and soft, delicate noodles and fish with cold, crunchy veggies will add to your enjoyment.
2 cups fish stock or water
¼ cup red miso
2 tablespoons sake (rice wine)
2 teaspoons gluten-free soy sauce
¼ teaspoon freshly ground white pepper
1 package (8 ounces) of rice sticks or another Japanese noodle (see Kitchen Tips)
1 cup frozen shelled edamame
1 pound monkfish fillet, cut into 1-inch chunks (see Kitchen Tips)
2 tablespoons fresh cilantro leaves
2 tablespoons chopped scallions, white and greens parts (about 2 scallions)
1 packet (½ ounce) nori cut into slivers (about ¼ cup), preferably Eden brand nori strips
½ cup fresh bean sprouts, well rinsed
1 lime, cut into 6 wedges
Dash red hot sesame oil (optional)
- 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.
- 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.
- Add the edamame to the soup pot and return to a simmer. Add the softened noodles and simmer for 2 minutes longer.
- Add the monkfish pieces and stir very gently. Cover the pot and cook for 1 minute or until the fish is just barely cooked.
- 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.
- If you can’t get monkfish, this works well with any white fish, from cod fillets or halibut steaks to tilapia, but the taste and texture will vary.
- When you are choosing broth, keep this in mind: if you don’t love mushrooms, use vegetable broth. Homemade Roasted Vegetable Stock will have a robust flavor, while store-bought vegetable stock is very mild.
- Soba noodles, made from buckwheat, are great alternatives to rice sticks, but if you are cooking gluten free, be sure to buy 100 percent buckwheat noodles. If you can tolerate wheat, udon noodles are also a good alternative. Simply prepare either variety according to package directions and add the cooked noodles to the simmering broth.