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Minced Sea Bream and Sansho Leaves Miso Soup

Sea bream (tai) is a typical white fish in Japan and is often used for celebrations. This miso soup is good for celebrations.

Ingredients (4 servings)

Minced tai (available on the market) 200 g
Kinome (Young leaves of sansho, or Japanese pepper) 4 pieces
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Make balls of the minced tai into proper sizes.
  2. Bring the dashi stock to a boil and add the minced tai balls. After the tai balls are cooked, lower the heat and dissolve the miso.
  3. Serve the miso soup in bowls with the kinome on top.

★ A Note

The flavor of sansho leaves is suitable for spring. In other seasons, you can instead use shredded yuzu peel or sliced kabosu (a Japanese citrus fruit).

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