Fishball and Shiitake Soup
4 servings
40 minutes
Fish ball and shiitake mushroom soup is a true embodiment of Japanese gastronomy, where simplicity meets sophistication. The roots of this dish trace back to traditional Japanese fish soups enriched with the aromas of sea and earth. Tender sardine balls soaked in white wine and corn flour acquire a rich flavor thanks to miso paste and bonito tuna flakes. Shiitake mushrooms add depth to the soup, filling it with woody and smoky notes, while leeks finish the composition with a light freshness. This soup warms and satisfies, making it perfect as a light main dish or cozy dinner on cool days. It pairs harmoniously with a cup of hot green tea and a couple of rice balls called onigiri.
1
To prepare fish balls, clean the sardines from bones, chop and mix with egg and corn flour. Add wine, salt, and sugar. Form into balls.
- Sardines: 1 kg
- Chicken egg: 1 piece
- Cornmeal: 2 tablespoons
- Dry white wine: 100 ml
- Sugar: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
2
To prepare the broth, soak the seaweed in cold water, bring to a boil, and cook for 3 minutes. Add miso paste, bonito flakes, soy sauce, salt, and pepper.
- Kelp (sea kale): 50 g
- Miso paste: 5 tablespoon
- Tuna: 20 g
- Soy sauce: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
3
Drop the fish balls into the broth and boil for 10 minutes.
- Sardines: 1 kg
4
Slice shiitake mushrooms thinly. Add to the broth. Cook for 5 minutes.
- Shiitake mushrooms: 100 g
5
Chop the leek. Add to the soup and boil for 5 minutes.
- Leek: 200 g
