365 Days Miso Soup
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Grilled Conger and Pickled Japanese Apricot Miso Soup
Salty pickled Japanese apricots (umeboshi) are refreshing in summer.
Ingredients (4 servings)
| Anago (Conger) | 1/2 |
|---|---|
| Umeboshi | 2 |
| Kaiwaredaikon (White radish sprouts) |
Several sprouts |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Grill the anago and cut into proper sizes. Remove the pits from the umeboshi and mince the drupe with a knife.
- Bring the dashi stock to a boil and add the anago. Lower the heat, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the minced umeboshi and kaiwaredaikon on top.
★ A Note
Anago has many fine bones. Children and elderlies should be careful in eating it, or remove fine bones for them.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)
