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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

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Cut the arakabu into chunks and the wakegi to 3 ~ 4-cm length.
  2. 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
  3. 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.

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