Miso Dashi Soup with Halibut

Name: Miso Dashi Soup with Halibut
Yield: Serves 4
Ingredients: 6 cups, water; ½ ounce, kombu; 1½ cups dried, bonito flakes; 1 tablespoon, vegetable oil; 3 , scallions, white and green parts separated and sliced thin; 1 tablespoon, grated fresh ginger; 3 , garlic cloves, minced; 2 , carrots, peeled, halved lengthwise and sliced thin on bias; 4 (6- to 8-ounce), skinless halibut fillets, 1 inch thick; ⅓ cup, white miso; 3 ounces (3 cups), baby spinach; 1 tablespoon, sesame seeds, toasted

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Miso soup is a classic Japanese warmer made with its namesake fermented soybean paste that's mixed into dashi, a traditional stock made from dried kelp (kombu) and flakes of shaved, dried, and smoked bonito (a fish in the tuna family).

A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES4

A cookbook recipe exclusively for All-Access members from Foolproof Fish

WHY THIS RECIPE WORKS

Unlike many other stocks that require long simmering, this stock comes together in a matter of minutes and creates an umami-rich backbone for the sweet and savory miso. Miso soup can have a variety of additions, most traditionally tofu and ...

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