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This soup originates from Asia and it is rich with vegetables. You can use any type of vegetable and various sprouts. Pay attention to the salt because the soy sauce and miso paste are extremely salty. When cooking the dumplings, the fish stock should not be boiling, it should be simmering so the water does not damage the meagre dumpling which is extremely soft. Serve with sake.
Clean the vegetables and cut them into even sticks. Cook them in water or a vegetable broth so it remains crispy. Mix in the miso paste at the end.
Cut the meagre fillet into small cubes, season with salt and put into a freezer for 20 minutes. Blend the frozen fish with the addition of cream, salt and pepper in a blender. If you want, you can sift the smooth, uniform mixture through a small strainer.
Form dumplings from the mixture and cook them in the fish stock for 15 minutes, depending on the size of the dumplings. Glaze the cooked dumplings with soy sauce and roll in roasted sesame. Serve the vegetables in a bowl, pour the soup and add the glazed meagre dumplings.