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Crucian Soup

This soup uses the whole fish, including the bones. The Vitamix® blender pulverizes the bones to create a smooth soup.

crucian soup


  • 320 g (1 ) crucian, or carp or other white fish, dressed
  • 15 g (3 piece) fresh ginger root, peeled
  • 3 g (1 teaspoon) salt, optional
  • 2 teaspoons Aji Mirin
  • 1 spring onion, white parts only
  • 2 teaspoons rice wine vinegar
  • 400 ml (1⅔ cup) hot water
  • 60 g (1 cup) white radish, cubed


  1. Prepare a bamboo steam basket. Place the crucian, slices of ginger, and white radish into the steamer. Steam on high heat for 15 minutes or until done.
  2. Add the crucian, radish, mirin, spring onion, vinegar, salt, and water to the Vitamix container in the order listed and secure the lid.
  3. Select Variable 1, start the machine and slowly increase to its highest speed. Blend for 3 minutes.

Chef's Notes

Blending for 3 minutes ensures that the fish bones are pulverized.

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