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Fish and Vegetable Summer Soup

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Prep Time

30 min

Cooking Time

15 min

Servings

4

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Ingredients

  • 4 to 5 cups water, including shiitake soaking water

  • 4 to 5 shiitake mushrooms, soaked, stems removed, and diced

  • 1/2 cup onion, diced

  • 1/4 cup celery, diced

  • 1/2 cup fresh green peas, removed from shell

  • 1/2 cup fresh sweet corn, removed from cob

  • 1/4 cup green string beans, cut in 1 inch lengths

  • 1/4 cup yellow wax beans, cut in 1 inch lengths

  • 1/4 cup carrot, diced

  • 1/4 cup daikon, diced

  • 1/4 cup leek, sliced into thin rounds

  • 1 pound white meat fish, cut in chunks

  • 2 to 3 Tbsps shoyu

  • 1/4 cup parsley, scallion, or chives, finely chopped, for garnish

Steps

  1. Place the water and shiitake in a pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer 15 minutes.

  2. Add the onion, peas, beans, celery, corn, carrot, daikon, and leek. Cover, turn the flame up to high, and bring to a boil. Reduce the flame to medium-low and simmer for 5 to 7 minutes.

  3. Add the fish, cover, and simmer 3 to 4 minutes.

  4. Add shoyu, cover, and simmer another 5 minutes.

  5. Place in serving bowls and garnish with parsley, scallion, or chives.

Author/Source

Michio and Aveline Kushi

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