Spring Mahi Miso Soup
This clean-eating soup features a miso broth filled with tender bites of mahi mahi, pretty local mushrooms, and spinach with flavor punches from basil and lime. Creamy bits of avocado on top complete the experience.
Servings
Produce
Garlic
2 1 Clove
Yellow Onion
1/2 0.25 Whole
Perpetual Spinach
6 3 oz
Utah Tall Celery
2 1 Stalk
Avocado
1 0.5 Whole
Lime
2 1 Whole
Basil
.5 0.25 oz
Mushrooms
4 2 oz
Protein & more
Mahi Mahi
1 0.5 lb
Pantry items
Sea salt
1/2 0.25 teaspoon
Sesame oil
2 1 tablespoon
Spice mix
Yellow Miso
4 2 oz
Prep ahead (optional)
a. Thinly slice mushrooms; compost tough stems. b. Leave small spinach leaves whole and chop larger leaves bite-sized. c. Slice avocado in half lengthwise, remove pit, cut grid, and spoon out cubes. d. Cut celery into ¼”-thick slices. e. ¼” dice or thinly slice yellow onion. f. Slice lime into wedges for serving. g. Stack basil leaves, roll lengthwise, and slice thin ribbons (chiffonade).
Instructions
1
Cook soup:
a. In a large saucepan over medium heat, add 1-2 tbsp sesame oil or olive oil.
b. Add yellow onion (¼” dice or thinly slice), garlic (mince), celery (¼”-thick slices), and mushrooms (thinly slice, compost any tough stems). Cook until onion is soft and beginning to brown, about 4-5 minutes.
c. Stir in miso, 4 cups water (2 cups for 2-person portion), and mahi mahi (¾-1” pieces). Reduce heat to medium; cook partially covered until fish is cooked through, about 8-10 minutes. Do not allow soup to boil.
d. Remove from heat and stir in spinach (small leaves whole or chop large leaves bite-sized).
2
Serve:
a. Divide soup among bowls.
b. Garnish with avocado (cut in half lengthwise, remove pit, cut grid, spoon out cubes), basil (stack leaves, roll lengthwise, slice thin ribbons), and a squeeze of lime juice (cut wedges).
Chef's notes
Vegans and vegetarians could replace the fish with edamame, tofu cubes, or increase mushrooms for added heft.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX