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Grilled Conger and Pickled Japanese Apricot Miso Soup

Salty pickled Japanese apricots (umeboshi) are refreshing in summer.

Ingredients (4 servings)

Anago (Conger) 1/2
Umeboshi 2
(White radish sprouts)
Several sprouts
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Gen-en Awase

Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Grill the anago and cut into proper sizes. Remove the pits from the umeboshi and mince the drupe with a knife.
  2. Bring the dashi stock to a boil and add the anago. Lower the heat, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the minced umeboshi and kaiwaredaikon on top.

★ A Note

Anago has many fine bones. Children and elderlies should be careful in eating it, or remove fine bones for them.

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