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Sea Bream and Japanese Honeywort Miso Soup

This is a luxurious miso soup suitable for pleasant spring days.

Ingredients (4 servings)

Tai (Sea bream) 4 fillets
Mitsuba (Japanese honeywort) 4 pieces
Naga-negi (Japanese leek) 5 cm
Sake 1 teaspoon
Salt 1 teaspoon
Dashi stock
(kelp and skipjack tuna flakes)
800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Awase Miso

Ikiteru Awase Miso
(Living Mixed Miso)


  1. Sprinkle the salt on the tai to remove its smell. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
  2. Bring the dashi stock made from konbu (kelp) and katsuo (skipjack tuna) flakes to a boil and add the tai. After the tai is cooked, dissolve the miso and boil for a moment.
  3. When the kinusaya is becoming tender, dissolve the miso and boil only for a moment.
  4. Serve the miso soup in bowls with the mitsuba and shiraga-negi on top.

★ A Note

The taste of tai degrades if overcooked. Avoid boiling the miso soup long.

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