Sardine Miso Ball Soup | Saveur

Name: Sardine Miso Ball Soup | Saveur
Ingredients: 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; 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; 5 scallions, white and light green parts, thinly sliced; 1 bunch mitsuba, thinly sliced (optional)

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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.

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Ingredients

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
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
5 scallions, white and light green parts, thinly sliced
1 bunch mitsuba, thinly sliced (optional)