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Banded Blue-Sprat and Green Onion Miso Soup

Although small, banded blue-sprats (kibinago) are full of nutrition. You can enjoy them in whole, including their bones, in this miso soup.

Ingredients (4 servings)

Kibinago 100 g
Banno-negi (Thin green onion) 1 stalk
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Chop the banno-negi into small pieces.
  2. Bring the dashi stock to a boil and add the kibinago. After the kibinago is cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the banno-negi sprinkled.

★ A Note

Grilled kibinago is also tasty. The umami (good taste) of kibinago seeps into this miso soup.

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