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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
(Living Mixed Miso)
Directions
- Sprinkle the salt on the tai to remove its smell. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
- 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.
- When the kinusaya is becoming tender, dissolve the miso and boil only for a moment.
- 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.
