Choose the fish that you like and are suitable for soup. Wash the fresh fish and cut it into dices. The blood of fish must be washed clean, otherwise it will smell like fish.

Please click to enter a picture description.

It is very important to soak mushrooms and then use a clean towel to absorb water, which directly affects the taste of mushrooms in fish soup.

Please click to enter a picture description.

Miso should be salty, but not too salty. It should be used to pickle fish and mushrooms.

Please click to enter a picture description.

Dried kelp is also ok, but it is best to use fresh bean sprouts, preferably soybean sprouts. I use mung beans, which are not as fragrant as soybean sprouts.

Please click to enter a picture description.

Coat the fish with miso evenly, cover with plastic wrap and marinate for two to three hours.

Please click to enter a picture description.

Coat the mushrooms with miso evenly, cover them with plastic wrap and marinate for two to three hours.

Please click to enter a picture description.

Put pickled fish and mushrooms in a pot, and mix miso with water. The amount of water is as good as that of mushrooms. Miso depends on the taste.

Then start cooking, turn on the high fire, then turn to low heat for five minutes, then add bean sprouts and kelp and cook for ten minutes.