We had many bowls of miso soup in Japan but the one that excited us most was the Arajiru, a miso soup made with kombu bonito stock, fish head and fish bones that had been char-grilled. Our version is inspired by our host's -- Kayano's -- comfort food, this traditional Arajiru and Shimabara Guizoni.
We made our version from charred barramundi bones and kombu for the base stock and added lemon and yuzu, giving it a distinctive sharpness and citrusy notes while reducing the fishiness of the stock. Probably the best tasting miso soup we have ever created. Silken tofu propels the soup to a main meal!
Fish stock (water, Barramundi bones, root vegetables, herbs), kombu, Kühlbarra Barramundi Fish, white radish, carrots, silken tofu, leeks, garlic, ginger, shiro miso, fish sauce, yuzu juice, lemon juice, soy sauce, kaffir lime leaves
Cooked in a factory that handles milk, gluten, celery, crustaceans, fish, eggs, nuts, soy, mustard & sesame. Contains fish, gluten & soy.
Shelf life - 7 days chilled, 6 months frozen.