Tuesday, June 5, 2012

Asian Fish Soup

It has been rather cold here for the last few days. The first day was a bit of relief from the oppressive humidity of Memorial Day weekend but now it has gotten a bit dreary for the first week of June! The weather had me craving soup to warm up and since we had some lobsters over the weekend I just happened to have made some lobster delicious lobster stock that would work perfectly. Fish soup it would be! 
This broth based soup has a delicate flavor while still managing to be healthy and hardy. A mix of mushrooms will add complexity and earthiness to the mild cod fish. The whole wheat dumplings I found at H-Mart last week were a nice compliment to the soup and the finish of scallions at the end really brightened the flavor so I wouldn't suggest skipping them. For a vegetarian soup, or if you just like tofu like I do, the original recipe called for firm tofu and I think it would be fantastic. 

Asian Fish Soup (Adapted from Cooking Light)
4 Servings

5 Cups Lobster or Fish Stock
2 Cups Boiling Water
1 oz Dried Shitake Mushrooms
2 Tbsp Julienne Fresh Ginger
1 Tbsp Rice Vinegar
1 Tbsp Low-Sodium Soy Sauce
1 Tbsp Worcestershire Sauce
1/2 tsp Fresh Ground Pepper
1/2 tsp Dark Sesame Oil
1/4 tsp Salt
1 lb Firm White Fish, like Cod
2 Cups Mixed Mushrooms, Cut in Quarters
12 Prepared Dumplings, Whole Wheat if Possible (Optional)
1/4 Sliced Scallions, Green Part Only

Combine 2 cups of boiling water and dried mushrooms in a small bowl and let soak for 20 minutes. Strain mushroom broth through a fine sieve. Reserve mushrooms. Add mushroom broth to fish stock through the next 7 ingredients in a dutch over. Bring to a boil and then reduce to a simmer for 20 minutes. Add fish, dumplings (if you are using them), and mixed mushrooms. Simmer an additional 10 minutes. 

Portion into 4 bowls and top with scallions. Serve immediately. 

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