Ginger Miso Seafood Broth
- 2 cups vegetable stock
- 10 ounces fresh firm tofu, cut into 1/2-inch cubes
- 3 heaping tablespoons yellow bean paste or miso
- One 2-inch piece fresh ginger, thinly sliced
- 6 ounces baby bok choy, halved through the core
- 5 ounces boneless skinless halibut fillet, cut crosswise into 1/2-inch-wide strips
- 5 ounces boneless skinless salmon fillet, cut crosswise into 1/2-inch-wide strips
- 5 ounces boneless skinless sea bass fillet, cut crosswise into 1/2-inch-wide strips
- Freshly ground white pepper
- 1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish
- Small handful Cordycep mushrooms, for garnish, optional
Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer.
Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.
Cook's Note: Cordycep mushrooms are a rare dried Chinese mushroom with a nutty, earthy, woodsy flavor; known for its positive effects on the immune system, lungs, and mental capacity. They can be ordered online and found in Chinese herb shops. Finely chopped dried Chanterelle mushrooms can be substituted as a garnish for the broth, if desired.