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Recipes > 365 Days Miso Soup > Fish Miso Soups > Grilled Conger and Pickled Japanese Apricot Miso Soup
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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 |
| Kaiwaredaikon (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
(Fresh-packed, Additive-free, Low-salt Mixed Miso)
Directions
- Grill the anago and cut into proper sizes. Remove the pits from the umeboshi and mince the drupe with a knife.
- Bring the dashi stock to a boil and add the anago. Lower the heat, dissolve the miso and boil for a moment.
- 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.
