Entree: Japan – Tohoku – じゃっぱ汁 ➤ Jappa-jiru (Hearty miso-based fish and vegetable soup from Tohoku)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 6 cups (1.4 L) dashi stock (or light fish stock)
- 1 lb (450 g) firm white fish with bones (e.g., cod or pollock), cut into large chunks
- 6 oz (170 g) daikon radish, peeled and 1/4-inch (6 mm) sliced
- 6 oz (170 g) napa cabbage, roughly chopped
- 4 oz (115 g) shiitake mushrooms, stems removed and caps sliced
- 4 scallions, approx. 4 oz (115 g), white and green parts sliced
- 4 oz (115 g) komatsuna or spinach, washed and coarsely chopped
- 3 tbsp (45 g) white or mild miso paste
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (8 g) potato starch or cornstarch (optional, for slight thickening)
- 2 tbsp (30 ml) cold water (for slurry if using starch)
- 1 tbsp (15 ml) sesame oil (optional, for finishing)

Instructions

1. If using kombu/bonito, make dashi by soaking a 4-inch (10 cm) piece of kombu in 6 cups (1.4 L) water for 30 minutes, bringing slowly to near simmer, removing kombu, then adding a handful of bonito flakes, simmering 1 minute and straining. Otherwise use prepared dashi or light fish stock.
2. Place dashi in a large pot over medium heat and add the daikon and shiitake; simmer until daikon is nearly tender, about 8–10 minutes.
3. Add the fish chunks (bones included) to the pot and simmer gently for 6–8 minutes until the fish releases its flavor and is nearly cooked through; skim any scum from the surface.
4. Remove larger bones if desired and gently break larger fish pieces into bite-sized portions with a spoon; return any small bones to the pot for flavor but remove before serving if preferred.
5. Stir in sake, mirin, soy sauce, and grated ginger. Reduce heat to low.
6. In a small bowl, dissolve the miso paste with a ladle of hot broth until smooth, then stir the miso mixture back into the pot; do not boil vigorously after adding miso to preserve flavor.
7. Add the napa cabbage and komatsuna (or spinach) and cook just until wilted, about 2–3 minutes. Taste and adjust seasoning with salt or additional miso.
8. If a slightly thicker broth is desired, mix 1 tbsp (8 g) potato starch with 2 tbsp (30 ml) cold water to form a slurry and stir into the simmering soup until it slightly thickens.
9. Finish with a drizzle of sesame oil if using and scatter sliced scallions over bowls. Serve hot with steamed rice or on its own as a hearty main.