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Crispy Fish With Vegetable Miso Broth

Crispy Fish With Vegetable Miso Broth

Rating
4.5rating out of 5

(1183 reviews from our customers)

Prep Time

30 min

Cuisine

Japanese

Fragrant with ginger, garlic and miso paste and topped with crispy basa, this light Asian-style broth is packed with great umami flavour. And with lots of goodness (pak choi, carrot and wholewheat noodles) all in the mix, it's a very simple soup that's sure to satisfy. (Dairy-free: see our FAQs for details).

Prep Time

30 min

Cuisine

Japanese

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Carrot
1 carrot
garlic-clove
1 garlic clove
Pak-choi
200g pak choi
Red-chilli
1 red chilli
Spring-onion
2 spring onions
Pangasius-fillet-(1)
2 x 100g basa fillets †
Miso-paste
2 tbsp white miso paste †
Cornflour
2 tbsp cornflour
fresh-ginger
15g fresh root ginger
Wheat-noodle-nests-(1)
2 wholewheat noodle nests †
paprika
2 tsp ground paprika
vegetable stock cube (new5/18)
1 vegetable stock cube †
Soy-sauce-sachet
15ml soy sauce †
You Will Need
Olive oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 carrot
  • 1 garlic clove
  • 200g pak choi
  • 1 red chilli
  • 1 spring onion
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 2 tbsp white miso paste<span class="strong">†</span>
  • 1 tbsp cornflour
  • 15g fresh root ginger
  • 2 wholewheat noodle nests<span class="strong">†</span>
  • 2 tsp ground paprika
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 443 kJ
105 kcal
1532 kJ
364 kcal
Fat
of which saturates
1.4 g
0.7 g
4.9 g
2.3 g
Carbohydrate
of which sugars
14.2 g
1.9 g
49.1 g
6.6 g
Fibre 1.9 g 6.5 g
Protein 8.3 g 28.7 g
Salt 1.25 g 4.31 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 carrot
carrot
1 garlic clove
garlic
200g pak choi
pak choi
1 red chilli
red chilli
1 spring onion
spring onion
2 x 100g basa fillets
basa fillet (fish) 100%
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
1 tbsp cornflour
maize starch (100%)
15g fresh root ginger
ginger
2 wholewheat noodle nests
wholemeal flour (gluten) (47%), wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), salt, firming agent: (potassium carbonate, sodium carbonate)
2 tsp ground paprika
ground paprika
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 soy sauce sachet (15ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
Allergens
  • Allergens highlighted by † (fish, soya, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Crispy Fish With Vegetable Miso Broth

Boil a kettle

Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons' 

Set the carrot ribbons aside

 

 

2 Crispy Fish With Vegetable Miso Broth

Add the wholewheat noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min or until tender with a slight bite, then drain and return them to the pot until serving

 

3 Crispy Fish With Vegetable Miso Broth

Meanwhile, re-boil a kettle

Cut the pak choi into large, bite-sized pieces

4 Crispy Fish With Vegetable Miso Broth

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Trim, then slice the spring onions finely 

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely 

5 Crispy Fish With Vegetable Miso Broth

Heat a large pot, (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped garlic and ginger and cook for 1 min

Add 500ml [1L] boiled water with the miso paste, vegetable stock cube[s] and soy sauce and give everything a good whisk until fully combined

Reduce the heat to low this is your miso broth

 

6 Crispy Fish With Vegetable Miso Broth

Meanwhile, combine the ground paprikacornflour and a generous pinch of salt on a plate 

Cut the basa fillets in half, add them to the cornflour mix and turn them until evenly coated

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the basa and cook for 3 min on each side or until crispy and cooked through

7 Crispy Fish With Vegetable Miso Broth

Meanwhile, add the chopped pak choi and carrot ribbons to the miso broth with half the spring onion (save the rest for garnish!) and cook for 2 min or until tender with a slight bite this is your vegetable miso broth

8

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Divide the wholewheat noodles between bowls, pour over the vegetable miso broth and top with the crispy fish

Garnish with the chopped chilli and remaining spring onion

Enjoy!

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