Sardine Miso Ball Soup

Sardine Miso Ball Soup

Sardine Miso Ball Soup

"Sardines" and "miso soup" probably don't go in the same sentence very often, but here they make a great pair. Get the recipe for Sardine Miso Ball Soup »André Baranowski

Sardines flavored with white miso are formed into delicate puffed balls for dashi broth in this recipe adapted from one served at K-ZO restaurant in Culver City, California.

Sardine Miso Ball Soup
**From SAVEUR Issue #164** Sardines flavored with white miso are formed into delicate puffed balls for dashi broth in this recipe adapted from one served at K-ZO restaurant in Culver City, California.
Yield: serves 4

FOR THE SARDINE BALLS:

  • 2 tbsp. sake
  • 1 tbsp. white miso
  • 2 tsp. potato starch
  • 8 fresh sardines, cleaned and filleted, skins removed, or 2 (4-oz.) cans boneless skinless sardine filets packed in oil, drained
  • 1 (2”) piece ginger, peeled and grated
  • 1 egg, beaten
  • Kosher salt, to taste

FOR THE SOUP:

  • 1 (4”-square) piece kombu
  • 1 oz. bonito flakes
  • 3 oz. medium-firm tofu, cut into ¼” pieces
  • 2 tbsp. mirin
  • 1 tbsp. light soy sauce
  • Kosher salt, to taste
  • 5 scallions, white and light green parts, thinly sliced
  • 1 bunch mitsuba, thinly sliced (optional)

Instructions

  1. Make the sardine balls: Purée ingredients in a food processor until smooth; transfer to a bowl and chill until ready to use.
  2. Make the soup: Place kombu and 6 cups water in a 4-qt. saucepan; let sit until soft, about 15 minutes, then bring to a boil. Remove from heat, and stir in bonito; let sit 5 minutes, then strain broth and return to pan. Bring broth to a simmer over medium heat. Using a 1-oz. scoop or 2 spoons dipped in water, drop sardine balls into broth. Cook, without stirring, until balls float, 2–3 minutes. Stir in tofu, mirin, soy sauce, and salt and ladle soup into bowls; garnish with scallions and, if using, mitsuba.