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Fundokin Miso Soup

This is a luxurious miso soup using Japanese pufferfish (tora-fugu), which is a local specialty of Oita, the home of Fundokin.

Ingredients (4 servings)

Tora-fugu 160 g
Chicken 120 g
Shiitake mushrooms 2
Carrot 1 ~ 2 cm
Kabosu (Japanese citrus fruit) 1/2
Yuzu-kosho (Yuzu and pepper seasoning) A dash
Gold flakes A dash
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 tora-fugu and chicken into chunks of proper sizes. Cut the shiitake mushrooms into halves or quarters, depending on their sizes. Cut the carrot into decorative shapes and boil. Cut the kabosu into wedges.
  2. Boil the tora-fugu and chicken in the dashi stock. After the ingredients are cooked, add the shiitake and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the decorative carrot, kabosu and yuzu-kosho on top and the gold flakes sprinkled.

★ A Note

The carrot shown in the picture has the emblem of Fundokin. You can cut the carrot into your favorite shapes.

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