Honjozo-Infused Miso Noodle Soup with Fresh Catch
A deeply umami broth where a touch of sake mimics traditional honjozo brewing, layered with fresh seafood and garden vegetables for an authentic Japanese experience. This japanese-inspired asian ready in about 27 minutes pairs sake, dashi stock, white fish fillet for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp sake
- 3 cups dashi stock
- 4 oz white fish fillet
- 1/2 cup shredded daikon radish
- 1/2 cup cooked edamame
- 2 tbsp fresh chives
- 2 tbsp miso paste
Instructions
- Step 1: In a small saucepan, combine 2 tbsp sake and 3 cups dashi stock over medium-low heat. Simmer gently for 5 minutes until the alcohol smell dissipates—do not boil vigorously.
- Step 2: Gently place 4 oz white fish fillet into the simmering broth and cook for 3 minutes until opaque and flaky; remove fish and flake into bite-sized pieces.
- Step 3: Stir 2 tbsp miso paste into the broth until fully dissolved, then add shredded daikon radish and cooked edamame. Simmer for 2 minutes until vegetables are tender but still crisp.
- Step 4: Divide soup into bowls, top with flaked fish, and garnish with 2 tbsp fresh chives just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Infused Miso Noodle Soup with Fresh Catch take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honjozo-Infused Miso Noodle Soup with Fresh Catch?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sake from drying out.
Can I substitute ingredients in Honjozo-Infused Miso Noodle Soup with Fresh Catch?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honjozo-Infused Miso Noodle Soup with Fresh Catch for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honjozo-Infused Miso Noodle Soup with Fresh Catch?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order japanese delivery again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
