365 Days Miso Soup
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False Kelpfish and Shimeji Mushroom Miso Soup
Fatty false kelpfish (arakabu) in season should be enjoyed in chunks together with green onion.
Ingredients (4 servings)
| Arakabu | 2 |
|---|---|
| Shimeji mushrooms | 1/2 pack |
| Naga-negi (Japanese leek) | 4 cm |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the arakabu into proper sizes. Cut the base off the shimeji mushrooms and separate into small bunches. Cut the naga-negi into round slices.
- Bring the dashi stock to a boil and add the arakabu and shimeji. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the naga-negi sprinkled.
★ A Note
False kelpfish is called arakabu in Kyushu and kasago in eastern Japan. It has white meat having a light taste. Since it has umami (good taste), it is very tasty in soups such as miso soup.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
