When I made this soup I thought, oh wow this is so healthy, exotic and delicately flavorful that it's perfect to serve to someone you love.
2 firm white fish filets (i used basa)
3 table spoons of twoeng jang (a korean miso, but japanese miso will do)
bunch of oyster mushrooms
one or two baked yams (peeled and cubed)
big bunch of spinach (washed, of course)
3 cups veggie broth
!/3 block of silken tofu, cubed
1 tsp sambal oelek (or any chili paste)
Heat veggie broth in a soup-pan until simmering, add mushrooms and tofu and cook a few minutes, add your fish until its white and firm, then add your yams. Cook until hot, then add your diced green onions and spinach until its wilted. Serve with brown rice.
Simple right? So delicious.