Presentation

This simple and comforting Japanese-style soup features tender fish, cabbage, and fresh vegetables in a light, flavourful broth. Perfect for a quick and healthy meal, it's easy to prepare with just a few ingredients. Serve it on its own or with steamed rice for a complete dish.

Ingredients

300g white fish fillet (such as cod, tilapia, or sea bass), cut into chunks

½ small cabbage, shredded

1 carrot, sliced

1 spring onion, chopped

750ml dashi broth (or fish stock)

1 tbsp soy sauce

Preparation

Heat the dashi broth in a pot and add the soy sauce. Bring to a gentle simmer.

Add the carrot and cabbage, cooking for 3–4 minutes until slightly tender.

Gently place the fish pieces in the broth and let them cook for about 3 minutes, until opaque and flaky.

Sprinkle with spring onion and serve hot.

Comments