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Recipes > 365 Days Miso Soup > Fish Miso Soups > Minced Sea Bream and Sansho Leaves Miso Soup
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Minced Sea Bream and Sansho Leaves Miso Soup
Sea bream (tai) is a typical white fish in Japan and is often used for celebrations. This miso soup is good for celebrations.
Ingredients (4 servings)
| Minced tai (available on the market) | 200 g |
|---|---|
| Kinome (Young leaves of sansho, or Japanese pepper) | 4 pieces |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Make balls of the minced tai into proper sizes.
- Bring the dashi stock to a boil and add the minced tai balls. After the tai balls are cooked, lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the kinome on top.
★ A Note
The flavor of sansho leaves is suitable for spring. In other seasons, you can instead use shredded yuzu peel or sliced kabosu (a Japanese citrus fruit).
