Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
HOME >
Recipes > 365 Days Miso Soup > Fish Miso Soups > False Kelpfish and Shimeji Mushroom Miso Soup
- Search among all miso soups
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
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- 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.
- 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.
- 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.
