Crucian Soup
This soup uses the whole fish, including the bones. The Vitamix® blender pulverizes the bones to create a smooth soup.
Ingredients
- 1 (320 g) crucian, or carp or other white fish, dressed
- 3 piece (15 g) fresh ginger root, peeled
- 1 teaspoon (3 g) salt, optional
- 2 teaspoons Aji Mirin
- 1 green onion, white parts only
- 2 teaspoons rice wine vinegar
- 1⅔ cup (400 ml) hot water
- 1 cup (60 g) white radish, cubed
Directions
- 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.
- Add the crucian, radish, mirin, spring onion, vinegar, salt, and water to the Vitamix container in the order listed and secure the lid.
- Select Variable 1, start the machine and slowly increase to its highest speed. Blend for 3 minutes.
Notes
Blending for 3 minutes ensures that the fish bones are pulverized.
Nutrition Information
| Serving Size | 1 cup (240 ml) |
| Amount Per Servings | |
| Calories | 130 |
| Total Fat | 5 |
| Saturated Fat | 1 |
| Cholesterol | 65 |
| Sodium | 660 |
| Total Carbohydrate | 2 |
| Sugars | 1 |
| Protein | 17 |
Crucian Soup is rated
out of
5 by
4.
Rated 1 out of
5
by
ebmmmm from
Gritty
I was intrigued by how you could use the whole fish in this but I used filets of cod because I couldn’t I find carp. I made the steamed everything then threw it into the blender and it looked completely fine but when I tasted it it had a horrible gritty texture and wasn’t smooth at all. The bones do get pulverized but you can definitely tell taste them in the texture. Couldn’t strain it through cheesecloth without losing all the fish and couldn’t get rid of bone pieces through a fine mesh sieve. Definitely save the effort and money and DON’T TRY this recipe!
Date published: 2019-06-06
Rated 4 out of
5
by
Learningcurves from
It’s a Japanese Puree Sake Soup!
I chose to NOT use the bones, just the fish meat but I added Sake and a roasted white yam for texture! Voila! A lovely meal with toasted rolls & a watercress daikon salad with Japanese ginger salad dressing
Date published: 2019-08-21
Rated 4 out of
5
by
SheilaH from
I’ll make it again, pretty tasty
I made this with uncooked peeled deveined shrimp.
Next time I will simmer it in the 1 2/3 c water, hold out the shrimp from the blending, and pour rest of pan into blender.
Looks like the garnish is sesame oil and threads of colorful veg: red or yellow pepper, carrot etc. green onion tops very nice.
Date published: 2019-09-25
Rated 1 out of
5
by
Kuyam from
Does not get smooth
Agree with the previous review that it is gritty as. Put it through the soup cycle (5:45 minutes) and I could still tastes bones.
Date published: 2019-06-10
