Ingredients
Scale recipe
—Miso
—Kombu
—Dried bonito
—Water or sake
—Komatsuna
—Salmon
—Snapper
—Halibut
Directions
01
Make the dashi. Simmer kombu for at least an hour. Add in dried bonito and continue to simmer for 5min. I like to add a bit more bonito than usual. It’s a fish soup, I want the fish flavor.
02
Add in miso. No amounts, but I added 4 very large tablespoons. Simmer until miso’s well dissolved.
03
Place fish and vegetable in a bowl. Pour very hot miso soup over and let the heat naturally poach the fish.
