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Minced Sardine Miso Soup

Minced sardine (iwashi-tsumire) gives good dashi to this miso soup.

Ingredients (4 servings)

Iwashi-tsumire balls (Minced sardine available on the market) 12 (120 g)
Naga-negi (Japanese leek) 5 cm
Ginger 15 g
Ito-togarashi (Shredded cayenne pepper) 1/2 tablespoon
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 Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)


  1. Make the iwashi-tsumire into balls. Chop the naga-negi and shred the ginger into thin strips.
  2. Boil the iwashi-tsumire balls in the dashi stock. After the iwashi-tsumire is cooked, add the ginger and naga-negi and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the ito-togarashi on top.

★ A Note

Mixing grated ginger in iwashi-tsumire before making balls reduces its fishy smell.

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