Japanese Broth with Sea Bass, Lobster and Tofu

James cooked this Japanese Broth with Sea Bass, Lobster and Tofu as part of his American Adventure. It is packed with fabulous fish, seafood and vegetables and is great for putting in the middle of the table and letting people dive in!

Ingredients

  • 1 tablespoon white miso paste
  • 750ml (3 cups) water
  • 10cm (4 in) piece fresh root ginger, peeled and cut into 4 pieces
  • 1 lemongrass stalk, halved lengthways
  • 3 sheets dried kombu seaweed
  • 2 tablespoons mirin
  • 4 tablespoons soy sauce
  • 200g (7 oz) enoki mushrooms
  • 100g (3 ½ oz) oyster mushrooms
  • 2 black radishes or 50g (1 ¾ oz) mooli
  • 1 small bunch tenderstem broccoli
  • 2 pak choi (bok choy) , halved lengthways
  • 2 sea bass, halved to make 4 fillets
  • 2 lobster tails, halved lengthways
  • 300g (10 ½ oz) tofu
  • Small bunch of Vietnamese coriander (cilantro) or coriander, leaves picked

Method

In a bowl, mix together the miso paste with 200ml (1 cup) of the water to make the paste. Pour the rest of the water into a large pan and bring the boil.

Stir in the paste to dissolve.

Add the ginger and lemongrass to the stock with the kombu seaweed and pour in the mirin and soy sauce.

Bring the broth to the boil, then lift the kombu out with a slotted spoon.

Drop in the mushrooms, radishes, broccoli, pak choi (bok choy), sea bass and lobster, the tofu, and the coriander (cilantro) leaves.

Cover the pan with a lid, reduce the heat to a simmer and cook for 8 minutes.

Taste the broth to check the seasoning and add a splash or two more of soy sauce, if desired. Ladle into bowls and serve.

Ingredients

  • 1 tablespoon white miso paste
  • 750ml (3 cups) water
  • 10cm (4 in) piece fresh root ginger, peeled and cut into 4 pieces
  • 1 lemongrass stalk, halved lengthways
  • 3 sheets dried kombu seaweed
  • 2 tablespoons mirin
  • 4 tablespoons soy sauce
  • 200g (7 oz) enoki mushrooms
  • 100g (3 ½ oz) oyster mushrooms
  • 2 black radishes or 50g (1 ¾ oz) mooli
  • 1 small bunch tenderstem broccoli
  • 2 pak choi (bok choy) , halved lengthways
  • 2 sea bass, halved to make 4 fillets
  • 2 lobster tails, halved lengthways
  • 300g (10 ½ oz) tofu
  • Small bunch of Vietnamese coriander (cilantro) or coriander, leaves picked

Method

In a bowl, mix together the miso paste with 200ml (1 cup) of the water to make the paste. Pour the rest of the water into a large pan and bring the boil.

Stir in the paste to dissolve.

Add the ginger and lemongrass to the stock with the kombu seaweed and pour in the mirin and soy sauce.

Bring the broth to the boil, then lift the kombu out with a slotted spoon.

Drop in the mushrooms, radishes, broccoli, pak choi (bok choy), sea bass and lobster, the tofu, and the coriander (cilantro) leaves.

Cover the pan with a lid, reduce the heat to a simmer and cook for 8 minutes.

Taste the broth to check the seasoning and add a splash or two more of soy sauce, if desired. Ladle into bowls and serve.