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Japanese Butterbur and Decorative Fish Cake Miso Soup

Crafting fish cake (kamaboko) a little makes the miso soup reflect the spring.

Ingredients (4 servings)

Fuki (Japanese butterbur) 3 stalks
Kamaboko 1 bar
Seri (Japanese parsley) A few leaflets
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Awase

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Peel the fuki stalks, boil and cut them to 4-cm length. Cut the seri to 2-cm length. Slice the kamaboko and craft its pieces to make them decorative.
  2. Bring the dashi stock to a boil and add the fuki and decorative kamaboko. After boiling the ingredients lightly, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the seri on top.

★ A Note

Boil fuki after sprinkling salt and rolling and rubbing on a cooking board. It makes you peel fuki easily.

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