365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Fish Miso Soups > False Kelpfish and Shimeji Mushroom Miso Soup
Photo of miso soup

False Kelpfish and Shimeji Mushroom Miso Soup

Fatty false kelpfish (arakabu) in season should be enjoyed in chunks together with green onion.

Ingredients (4 servings)

Arakabu 2
Shimeji mushrooms 1/2 pack
Naga-negi (Japanese leek) 4 cm
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 arakabu into proper sizes. Cut the base off the shimeji mushrooms and separate into small bunches. Cut the naga-negi into round slices.
  2. Bring the dashi stock to a boil and add the arakabu and shimeji. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the naga-negi sprinkled.

★ A Note

False kelpfish is called arakabu in Kyushu and kasago in eastern Japan. It has white meat having a light taste. Since it has umami (good taste), it is very tasty in soups such as miso soup.

To Top