Discover the delicate, umami-rich flavors of Japanese Miso Fish Soup (Sakana no Miso Shiru) — a light yet nourishing broth made with dashi, miso paste, tender white fish, tofu, and fresh aromatics. Ready in just 35 minutes, it's the perfect comforting and elegant starter.
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In a medium saucepan, add 4 cups of water and kombu. Let soak for 10 minutes.
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Place the pan over medium heat. Just before it begins to boil, remove the kombu.
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Add the bonito flakes, bring to a gentle boil, then turn off the heat.
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Let sit for 5 minutes, then strain through a fine-mesh sieve. This is your dashi.
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Return the strained dashi to a clean pot and bring to a simmer.
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Add daikon radish and cook for 5 minutes until tender.
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Carefully add the fish pieces and cook until just opaque, about 4–5 minutes.
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Add the tofu cubes and napa cabbage (if using), and simmer gently for 2 more minutes.
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Ladle a small amount of the hot broth into a separate bowl.
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Stir in the miso paste until fully dissolved.
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Pour the miso mixture back into the pot and stir gently. Do not boil the miso, as it will lose its delicate flavor.
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Add soy sauce and a few drops of sesame oil, adjusting to taste.
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Garnish with spring onions and serve hot.
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For a richer flavor, try using red miso (aka miso) or a blend of miso pastes.
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Add shimeji or enoki mushrooms for an earthy twist.
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This soup pairs beautifully with steamed rice, pickled vegetables, or as a starter for a full Japanese meal.
Ingredients
Directions
-
In a medium saucepan, add 4 cups of water and kombu. Let soak for 10 minutes.
-
Place the pan over medium heat. Just before it begins to boil, remove the kombu.
-
Add the bonito flakes, bring to a gentle boil, then turn off the heat.
-
Let sit for 5 minutes, then strain through a fine-mesh sieve. This is your dashi.
-
Return the strained dashi to a clean pot and bring to a simmer.
-
Add daikon radish and cook for 5 minutes until tender.
-
Carefully add the fish pieces and cook until just opaque, about 4–5 minutes.
-
Add the tofu cubes and napa cabbage (if using), and simmer gently for 2 more minutes.
-
Ladle a small amount of the hot broth into a separate bowl.
-
Stir in the miso paste until fully dissolved.
-
Pour the miso mixture back into the pot and stir gently. Do not boil the miso, as it will lose its delicate flavor.
-
Add soy sauce and a few drops of sesame oil, adjusting to taste.
-
Garnish with spring onions and serve hot.
-
For a richer flavor, try using red miso (aka miso) or a blend of miso pastes.
-
Add shimeji or enoki mushrooms for an earthy twist.
-
This soup pairs beautifully with steamed rice, pickled vegetables, or as a starter for a full Japanese meal.