Miso Soup with Cod and Spinach
Miso soup with white fish pieces and spinach: a flavorful and nutritious dish
Equipment
- 1 Yukihira pot or any pot
Ingredients
- 4 fillets cod
- 1/2 tsp salt
- 1/2 bunch spinach
- 4 cups Dashi
- 3 Tbsp miso paste
- 1 green onion (chopped)
Instructions
- Sprinkle salt on the cod fillets and leave for 5 minutes. Remove any moisture with paper towels. Cut the fish into bite-size pieces.
- Cut spinach into 1" (2.5cm) widths.
- Bring the dashi to a boil, then add the fish pieces. Cook for a minute, then add the spinach, and cook for another minute. Dissolve the miso paste in the broth.
- Top with chopped green onion just before serving.