Sushi soup
4 servings
60 minutes
Sushi soup is an amazing blend of Japanese traditions and home comfort. It is based on a rich fish broth with rice, carrots, and aromatic spices. This soup embodies the best of Japanese cuisine: simplicity, harmony, and deep flavor. The fish stock gives it tenderness while herbs and spices add zest. Historically, such soups emerged as a way to use leftover fish, transforming them into a warming and nutritious dish. Sushi soup is perfect for cold days when you crave something warm and comforting. It is light yet hearty enough to be a full dinner. In Japanese homes, it is served with green tea or light snacks, creating an atmosphere of coziness and leisurely conversation. Each spoonful of this soup is a small journey into the world of Japanese flavors and traditions.
1
We are boiling water.
- Water: 2.5 l
2
Add a cleaned whole onion and washed fish. (If you are cooking the middle of the fish or fillet, you can take less than 500 grams, as there is more flesh in this case. The head and tail provide good broth.)
- Onion: 1 piece
- Red fish (salmonids): 500 g
3
It boiled - we add salt. And we cook until ready (i.e., about 30 minutes). In the meantime...
- Salt: to taste
4
We grate carrots and engage in other useful activities :)
5
5 minutes before the fish is ready, add pepper and bay leaf to the broth.
- Black peppercorns: to taste
- Bay leaf: to taste
6
The broth is ready. We remove the fish and onion, strain the broth, and put it back on the heat.
7
In the strained boiling broth, add well-washed rice and cook until half done, while busy grinding the onion and separating the cooled fish from the bones.
- Long-grain rice: 0.5 glass
8
Add fish, onion, and carrot to the 'half-cooked' rice.
- Red fish (salmonids): 500 g
- Onion: 1 piece
- Carrot: 1 piece
9
3 minutes before the dish is ready, add your favorite herbs - dried or fresh.
- Fresh herbs: to taste
