365 Days Miso Soup
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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 |
Directions
- Slice and shred the ginger thinly. Cut the banno-negi diagonally to 2 ~ 3-cm length.
- Boil the iwashi-tsumire in the dashi stock.
- 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.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
