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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
Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)
Directions
- Make the iwashi-tsumire into balls. Chop the naga-negi and shred the ginger into thin strips.
- 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.
- 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.
