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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
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Chop the banno-negi into small pieces.
- Bring the dashi stock to a boil and add the kibinago. After the kibinago is cooked, dissolve the miso and boil for a moment.
- 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.
