Savor the delicate flavors of Japan with this light yet nourishing kamaboko soup—floating slices of bouncy fish cake in a clear dashi broth with wilted greens and a hint of yuzu. A comforting dish perfect for chilly days or as part of a multi-course meal!
Ingredients
For the Broth:
- 4 cups dashi stock (kombu + bonito, or instant)
- 1 tbsp soy sauce
- 1 tbsp mirin
- ½ tsp salt
For the Soup:
- 6 slices kamaboko (steamed fish cake)
- 1 cup spinach or komatsuna greens
- 1 tsp yuzu zest (or lemon zest)
- 2 shiitake mushrooms, sliced
Garnish:
- Scallions, thinly sliced
- Shichimi togarashi (optional)
Instructions
1️⃣ Prepare Broth:
- Heat dashi, soy sauce, mirin, and salt until simmering (do not boil vigorously).
2️⃣ Add Ingredients:
- Add mushrooms, cook for 2 minutes.
- Add greens and kamaboko, simmer 1 more minute.
3️⃣ Serve:
- Ladle into bowls. Top with yuzu zest and scallions.
