Ingredients
300 g sea bream bones (red snapper bones), half a cup each of shredded carrot and shredded daikon radish.
Seasonings
80 g miso, 1/8 teaspoon each of sugar and MSG, 2 tablespoons chopped scallions.
Instructions
1. Cut sea bream (or other fresh fish bones) into chunks, blanch in boiling water, then remove and rinse clean under cold water.
2. Bring water to a boil in a pot, add the shredded red and white radish and cook until softened, then add the fish bones and bring to a boil again, skimming off any foam; place the miso, sugar, and MSG in a small strainer and stir with a wooden spoon (or regular spoon) to dissolve into the soup, then immediately turn off the heat, ladle into bowls, and sprinkle with chopped scallions before serving.