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Horse Mackerel Tsumire-jiru Miso Soup
Enjoy a good combination of horse mackerel (aji), Japanese leek (naga-negi) and ginger in this miso soup.
Ingredients (4 servings)
| Aji-no-tsumire (Minced aji balls available on the market) | 8 |
|---|---|
| Naga-negi | 7 ~ 8 cm |
| Ginger | 15 g |
| Ichimi-togarashi (Cayenne pepper powder) | A dash |
| 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 Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)
Directions
- Cut the naga-negi diagonally into 1-cm slices. Shred the ginger thinly into “hari-shoga.”
- Bring the dashi stock to a boil and add the aji-no-tsumire balls. After the aji-no-tsumire is cooked, add the naga-negi and boil for a moment. Lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the hari-shoga on top and ichimi-togarashi sprinkled to taste.
★ A Note
You can obtain fresh horse mackerels and mince them by yourself to make an especially good tsumire-jiru.
