Sardine Miso Ball Soup

Name: Sardine Miso Ball Soup
Total time: PT0D0H0M
Yield: serves 4
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; Kosher salt, to taste; 5 scallions, white and light green parts, thinly sliced; 1 bunch mitsuba, thinly sliced (optional)

Serves
serves 4

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.

Ingredients

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)

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Instructions

Step 1

Make the sardine balls: Purée ingredients in a food processor until smooth; transfer to a bowl and chill until ready to use.

Step 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.

Make the sardine balls: Purée ingredients in a food processor until smooth; transfer to a bowl and chill until ready to use.
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.