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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

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)

Directions

  1. 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.
  2. 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.
  3. 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.

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