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Golden Threadfin Bream Miso Soup

The beautiful skin of golden threadfin bream (itoyoridai) looks better with barley miso.

Ingredients (4 servings)

Itoyoridai 160 g
Mizuna (Potherb mustard) A few stalks
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)

Directions

  1. Filet the itoyoridai into three pieces and cut into proper sizes. Cut the mizuna into large pieces.
  2. Bring the dashi stock to a boil and add the itoyoridai. After the itoyoridai is cooked, add the mizuna and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Itoyoridai has white tender meat and tastes mild. It is used for other soups and meuniere dishes.

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