red miso soup

Sake steamed seafood in red miso broth

Servings: 5 people
Author: Steve Paris
Print Recipe


Miso soup

  • 6 cups dashi kombu, dried shiitake, katsuobushi
  • 3 Tbsp red miso
  • 3 Tbsp black miso or more red miso if you cannot get black miso

Sake steamed seafood

  • 2 cups sake
  • 1 thumb fresh ginger, cut into “coins”
  • 2 star anise pods
  • 3 cloves garlic, crushed
  • 1 Tbsp butter
  • Peel of a lime or orange
  • 800 g fish fillets, skin on something firm… sea bass, snapper, or even salmon
  • 5 Scallops if large, or 10 small ones
  • 150 g Octopus pre-cooked sushi variety
  • 5 Large Prawns in shell


  • 1/4 cup dried wakame seaweed
  • 2 1/2 tsp truffle infused oil
  • umibudo sea grapes


Miso soup

  • Bring the dashi to a simmer, but do not allow to boil. Just a few small bubbles is enough. Remove from the heat.
  • Add the miso into a fine sieve.
  • Immerse into the warm dashi, and using the back of a spoon, push the miso through the sieve into the dashi broth. Stir well.


  • Add the sake, ginger, anise, garlic, lime peel, and butter to the base of a steamer.
  • In the top of the steamer, add the fish fillets, scallops, octopus, and prawns.
  • Apply the heat, and once the liquid is boiling, cover to start the steaming.
  • Steam for 5-6 minutes or until the prawns and fish fillets are just cooked through.


  • Soak the wakame in some warm water for a few minutes until soft. Drain.
  • Remove the skins from the fish fillets.
  • Remove the heads and shells from the prawns, leaving the tails attached.
  • Slice up the octopus into 5 to 10 pieces.
  • Put a mound of flaked fish, scallops, a prawn, and octopus in the middle of a shallow bowl.
  • Pour enough hot miso soup into the bowl so the top of the seafood mound is still visible.
  • Sprinkle some wakame onto the soup.
  • Top the mound with a sprig or two of sea grapes.
  • Drizzle 1/2 tsp truffle infused oil over the miso soup