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Ishikari-jiru-style Miso Soup

This miso soup is full of winter ingredients reminding Hokkaido. Add butter to taste.

Ingredients (4 servings)

Salmon 50 g
Daikon radish 1/4
Carrot 1/2
Burdock 1/3
Konjac (Devil’s tongue) 1/4 cake
Kona-zansho (Japanese pepper powder) A dash
Butter 1 tablespoon
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 Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Cut the salmon into proper sizes and the daikon radish, carrot and burdock into chunks. Boil the konjac in water and tear into pieces with a spoon.
  2. Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso and add the butter.
  3. Serve the miso soup in bowls with the kona-zansho sprinkled.

★ A Note

Enjoy this miso soup of various root vegetables together with salmon and butter flavor.

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