365 Days Miso Soup
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Sea Bream and Japanese Honeywort Miso Soup
This is a luxurious miso soup suitable for pleasant spring days.
Ingredients (4 servings)
| Tai (Sea bream) | 4 fillets |
|---|---|
| Mitsuba (Japanese honeywort) | 4 pieces |
| Naga-negi (Japanese leek) | 5 cm |
| Sake | 1 teaspoon |
| Salt | 1 teaspoon |
| Dashi stock (kelp and skipjack tuna flakes) |
800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Sprinkle the salt on the tai to remove its smell. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
- Bring the dashi stock made from konbu (kelp) and katsuo (skipjack tuna) flakes to a boil and add the tai. After the tai is cooked, dissolve the miso and boil for a moment.
- When the kinusaya is becoming tender, dissolve the miso and boil only for a moment.
- Serve the miso soup in bowls with the mitsuba and shiraga-negi on top.
★ A Note
The taste of tai degrades if overcooked. Avoid boiling the miso soup long.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Awase Miso
(Living Mixed Miso)
