Flavored miso with sole and vegetables

This is a fiercely flavorful and satisfying soup. It includes scant vegetables, scallion, broccoli, and napa cabbage. Flavor elements enhance the tofu and vegetables then one meager teaspoon of miso is blended in. The heat is cut off and the fish fillet is gently cooked, changed slightly is more like it, by residual heat.

* 1/2 teaspoon grated fresh ginger
* 1/2 teaspoon grated fresh garlic
* 1 teaspoon olive oil
* 1 scallion diagonal cut
* 1 small piece broccoli cut to spoon-size bits
* 1/2 cup sliced napa cabbage
* black pepper
* 1/4 teaspoon mixed dry chile pepper flakes
* 1/2 carton tofu, cubed

So there's that. Notice there is no salt. Soy sauce and fish sauce will take the place of salt.

Now for the broth. Ordinarily the impulse would be to use bonito flakes and dry komu seaweed to produce a typical dashi but that would be light and thoroughly seafood and this soup will be more robust so commercial chicken broth in a carton is used instead.

* 1/4 cup rice sake
* 2 tablespoons soy sauce
* 1 tablespoon Three Crabs fermented fish sauce. (A single smashed anchovy can substitute)
* 3 tablespoon sweet mirin
* 1 teaspoon Worcestershire sauce (tamarind)
* 3 cups commercial chicken broth

* 1 sole fillet.