Ingredients (2 servings)

• 1 liter water
• 3 tbsp light miso paste
• 1 chili
• 1 thumb-sized piece of ginger
• 3 lime leaves
• 500 g white fish fillets e.g. cod fish
• 2 bok choy
• 100 g ladies’ fingers (optional)
• 1 bunch enoki mushrooms
• cilantro leaves to garnish
• rice or rice noodles for serving

Instructions

1. Put miso in saucepan with water, sample and add salt if needed. Simmer on low heat.
2. Add ginger, chili, and lime leaves.
3. Cut fish fillets in half midways and add to the broth. Simmer for 8-10 minutes until cooked through.
4. Cut bok choy leaves from stems. Cut stems into bite-sized portions and set apart. Now, cut the leaves separately.
5. Slice ladies’ fingers thinly.
6. Remove the fish from the saucepan and set to a plate, fragmenting them into big chunks.
7. Bring the broth in the saucepan to the boil.
8. Introduce the bok choy stems into the broth. 1 minute later add ladies’ finger. Continue cooking for 1-2 minutes.
9. Now, add bok choy leaves and continue cooking for 1 minute until wilted.
10. Before serving, separate the enoki mushrooms and add to the broth.
11. Place fish chunks into bowls, ladle over some broth with vegetables.
12. Serve with rice or noodles and garnish with cilantro.