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Tuna and Japanese Leek Miso Soup

This is a feast miso soup of tuna, whether fatty or lean as you like.

Ingredients (4 servings)

Tuna 120 g
Naga-negi (Japanese leek) 1/5
Kaiwaredaikon (White radish sprouts) Several sprouts
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the tuna into 1-cm slices and chop the naga-negi.
  2. Boil the ingredients of 1 in the dashi stock.
  3. After the ingredients are cooked, lower the heat and dissolve the miso. Serve the miso soup in bowls with the kaiware-daikon on top.

★ A Note

Japan is the world largest consumer of tuna. You can try either fatty or lean tuna for a different taste.

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