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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
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- 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.
- Boil the tora-fugu and chicken in the dashi stock. After the ingredients are cooked, add the shiitake and boil for a moment.
- 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.
