365 Days 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 |
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).
Type of Miso
Kome (Rice) miso
