Miso fish broth

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Tender fish, slurp-worthy noodles and a savoury miso broth come together in this quick, nourishing bowl packed with colour and goodness.

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

Zest and juice of 1 lime
3 tablespoons white or brown Japanese miso paste
1 red or green chilli, finely chopped
3 carrots, sliced into thin matchsticks
Bunch of spring onions, shredded
2 celery sticks, finely shredded
700g thick white fish fillets, cut into 5cm chunks
400g pack fresh egg noodles, to serve

Instructions

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1 In a large saucepan, gently heat 2 1/2 cups boiling water with the lime zest and juice, miso paste, chilli and vegetables, reserving a handful of sliced carrot and shredded spring onion. Bring the mixture to a simmer, then add the fish. Cover and cook for 6–8 min until the fish is cooked through.

2 Meanwhile, cook the egg noodles according to the pack instructions, then divide among 4 warmed serving bowls. Spoon over the fish, vegetables and broth, then top with the remaining carrot and spring onion.

Nutrition Info (per serve)

Calories 360 cal

Kilojoules 1506 kJ

Protein 39.6 g

Total fat 5.7 g

Saturated fat 0.7 g

Carbohydrates 37.6 g

Sugar 6.9 g

Dietary fibre 4.9 g

Sodium 591 mg

Calcium 59 mg

Iron 1.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.