Onion Soup with Perch
Perch provides light protein, while onion and miso build depth without flour or bread. Green onion added at the end makes the soup fresher and brighter without adding a heavy carb load.
Slice onion (150 g) into thin half-moons. Heat olive oil for the soup (10 g) in a saucepan, add the onion, and cook it over medium heat for 12-15 minutes until it becomes soft and lightly caramelized. If you like, add thyme (0.5 g) and warm it through for another 30 seconds.
Pour in water (300 g), bring the soup to a gentle simmer, and cook it for 10 minutes. Add miso paste (10 g), salt (2 g), and black pepper (1 g), stir well, and remove the saucepan from the heat.
Pat dry perch fillet (100 g), quickly fry it in olive oil for the fish (5 g) until fully cooked, and transfer it into a bowl of soup. Sprinkle the dish with green onion (3 g) and serve hot.
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