Miso ocean trout hotpot

All the umami goodness of miso in a warm, comforting noodle soup.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Miso ocean trout hotpot
  • 2 tablespoon grapeseed oil
  • 2 shallots (50g), sliced thinly
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh ginger
  • 4 x 150g skinless boneless ocean trout fillets
  • 2 tablespoon white (shiro) miso paste
  • 1 tablespoon sesame oil
  • 2 tablespoon light soy sauce
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon finely grated palm sugar
  • 1 litre (4 cups) vegetable stock
  • 200 gram dried egg noodles
  • 2 cup (160g) shredded wombok
  • 1 bunch baby buk choy (400g), halved
  • 2 tablespoon lime juice
  • 1 cup fresh coriander leaves
  • 4 green onions, sliced thinly
  • 1 fresh long red chilli, sliced (optional)
  • lime wedges, to serve


Miso ocean trout hotpot
  • 1
    Heat grapeseed oil in a large heavy-based saucepan over low heat; cook shallot, garlic and ginger for 2 minutes or until softened and fragrant.
  • 2
    Rub each trout fillet with 2 teaspoons miso paste. Increase heat to medium; add trout fillets to pan, cook, for 1 minute on each side or until browned slightly. Add sesame oil, soy sauce, vinegar and palm sugar; cook for a further 1 minute.
  • 3
    Add stock; bring to a simmer over high heat. Cook, covered, for 5 minutes. Add noodles; cook for 1 minute. Add wombok and buk choy; cook, covered, for a further 2 minutes or until noodles are just soft and vegetables start to wilt slightly. Stir in lime juice.
  • 4
    Top hotpot with coriander leaves, green onion and chilli; serve with lime wedges.


For best results, use even-sized thick ocean trout fillets from the middle of belly.

More From Women's Weekly Food