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False Kelpfish and Scallion Miso Soup
Enjoy the combination of firm-textured false kelpfish (arakabu or kasago) and crispy scallion (wakegi) in this miso soup.
Ingredients (4 servings)
| Arakabu | 1 |
|---|---|
| Wakegi | 4 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Cut the arakabu into chunks and the wakegi to 3 ~ 4-cm length.
- Bring the dashi stock to a boil and add the arakabu. After the arakabu is cooked, add the wakegi and boil for a short time
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Arakabu adds a good dashi to the miso soup, but you should be careful about its bones.
