Miso Soup with Wakame Seaweed, Negi Japanese Long Onion and Dashi from Niboshi Dried Baby Sardines

You can make dashi with distinct flavor from niboshi dried baby sardines, so it is very suitable for miso soup and simmered dishes with thick sauce. Niboshi are inexpensive compared to katsuobushi. Before using them, toast in a frying pan without oil until smelling savory to remove a fishy smell.

Niboshi is a dashi ingredient which baby sardines are boiled and dried. Remove the head from bigger fish and tear vertically. Tear smaller fish vertically.
Place niboshi in a frying pan. Heat it on low without burning.
Toast until smelling savory, then turn off the heat.
Combined the measured-out water and toasted niboshi in a pitcher. Keep it refrigerated overnight to soak niboshi.
Remove niboshi from the pitcher. Pour the soaking water into a pan, and bring to a simmer. Stir in the miso, then add negi and wakame seaweed.

niboshi dried baby sardines 25g
water 4-5 cups
miso soy bean paste 80g
dried wakame seaweed, soaked in water, drained and chopped. 5g
long piece negi Japanese long onion, sliced. 5cm
Recipes that use your soup Yagicho is recommended