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Minced Sardine and Yuzu Pepper Miso Soup

Yuzu and pepper seasoning (yuzu-kosho) refreshes fatty minced sardine in this miso soup.

Ingredients (4 servings)

Iwashi-tsumire (Minced sardine balls on the market) 12 (120 g)
Ginger 15 g
Banno-negi (Thin green onion) 2 stalks
Yuzu-kosho A dash
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Slice and shred the ginger thinly. Cut the banno-negi diagonally to 2 ~ 3-cm length.
  2. Boil the iwashi-tsumire in the dashi stock.
  3. After the iwashi-tsumire is cooked, lower the heat, dissolve the miso and add the banno-negi. Serve the miso soup in bowls with the ginger and yuzu-kosho on top.

★ A Note

If iwashi-tsumire is made only from sardine, adding grated ginger and minced Japanese leek makes the miso soup tastier.

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