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.
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.
4 servings