Trout soup with miso magic
Here's my creation today:
I made a dashi broth with some wakame and palm seaweed I’ve gotten from Sea Forager. Brought it up to a boil and let it sit for a couple of hours (letting it boil too long can make the broth bitter)
Added some bonito flakes to give it extra umami.
Then added cut up daikon, radishes and carrot (the latter 2 from our Greenhearts family farm farmbox) and let them come to a boil and simmer for 20-30 minutes.
While that was going, we cut up, salted and marinated in mirin the remaining 2 trout filets.
Added half a bunch of cut up arugula, green onions and the fish to the soup. (Again, arugula and green onions from farmbox) Brought just to boiling to avoid overcooking the fish.
Mixed in one large spoonful of red miso.
Such a great, simple recipe that highlighted how good the fish was!