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