Miso Soup with Sardine Fish Balls
A soup that warms the body and soul, featuring fish balls made by combining minced fish with miso and negi long onions.
Photographed by Hideo Sawai
Soups & Stews
Calorie count is per serving
Ingredients (Serves 4)
- 5 sardines (large) (500 g)
- 20 g grated ginger (unpeeled)
- 25 g red miso
- 3 tbsp flour
- As needed sansho pepper
- 250 g Chinese cabbage
- 1 naga-negi long onion
- 1 konbu kelp (8 cm square)
- Sansho pepper, to taste
- 30 g miso
- 1 tbsp sesame oil
Scrape off the scales from the sardines with a knife. Cut off the heads and slice open the bellies. Scrape out the guts and wash under running water. Pat dry with a paper towel.
Before preparing the sardines, cover the chopping board with paper to easily dispose of the guts. Wash away all traces of blood and entrails.
Chop the Chinese cabbage into easy-to-eat pieces. Cut the negi diagonally into 2 cm slices.
Thinly slice the sardines, starting from the head end, and finely chop.
Put the chopped sardines into a suribachi grinding bowl and grind thoroughly. Combine [A] in the order in which the ingredients are listed and grind to a smooth paste.
Pour 800 ml of water into a pot, add the konbu and place over medium heat. When it comes to a boil, add the Chinese cabbage. When it returns to a boil, use a spoon to form the sardine paste into bite-size balls and gently add to the soup.
Simmer briefly and skim off the surface scum. Add the negi and simmer for another 5 minutes.
There's no need to remove the konbu unless it gets in the way of the sardine balls.
Dissolve the miso and simmer for another 2-3 minutes to allow the ingredients to absorb the miso flavor. Drizzle the sesame oil in a circular motion just before serving. Pour into individual bowls and sprinkle with sansho pepper to taste.
[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.