Small Saltwater Fish, Tofu and Edamame Soup

Why people make this soup

Whole small saltwater fish — red mullet, threadfin, pomfret, and similar species — are some of the best-value sources of brain-supporting omega-3 fatty acids you can find at a fish market. Nourilo learned from a relative who worked in Japan that local schools would add fish-eye extract oil to children’s lunchboxes, recognising the cognitive benefits of EPA and DHA early on. You don’t need expensive supplements to capture these benefits: a simple broth made from small whole fish releases those naturally occurring fatty acids into the soup water itself. Tofu adds gentle protein and calcium, and edamame — fresh green soybeans — contributes unsaturated fats that support healthy cholesterol and add a natural sweetness that children tend to enjoy. This soup is affordable, quick, and deeply nourishing.