Ingredients
Preparation
- Wash the haddock, pat dry with kitchen towel and, if necessary, remove any bones remaining in the fish using tweezers. Cut the fish into large cubes.
- To make the broth, wash the coriander and shake dry. Peel the carrot and parsley root and cut them first into 5 cm long pieces, then into strips. Cut the spring onions into 5 cm long pieces. Peel the onion. Pluck the coriander leaves and set them aside (the stalks will be needed for the next step).
- Crush the peppercorns and juniper berries and place them in a tea infuser along with the coriander stalks and bay leaf.
- Fill a large pan with 1.5 litres water, add a little salt and bring to the boil. Reduce the heat and place the tea infuser with the spices in the water. First add the prepared vegetables and then the haddock pieces. Leave everything to cook and infuse for approx. 10 minutes over a medium heat.
- Wash and cut the oyster mushrooms into strips. Fry with a little peanut oil in a frying pan until cooked through, then drain on kitchen towel.
- Divide the oyster mushrooms between four pre-heated soup bowls. Remove the tea infuser from the pan and spoon the haddock, vegetables and broth into the bowls as well. Finally, carefully stir in the miso paste (1 tbsp per soup bowl), scatter over the coriander leaves and serve immediately.