Shirako soup
Fish milt provides protein, phosphorus, and deep flavor without grains or excess starch, while ghee makes the broth silkier. Ginger, cilantro, and green onion keep the soup fresher and lighter on the palate. The result is a gentle hot soup that is satisfying and still low in carbs.
Rinse fish milt (300 g), carefully remove the dense outer membranes, and cut the larger pieces into 2-3 parts. Slice ginger (10 g) thinly, chop green onion (10 g) coarsely, and leave cilantro (15 g) in whole sprigs.
Pour water (1 l) into a pot, bring it to a boil, and add the fish milt. Simmer for 30 minutes over low heat, skimming when needed, until the milt turns fully pale and becomes tender all the way through.
Add ghee (100 g), ginger (10 g), cilantro (15 g), green onion (10 g), and black pepper (1 g). Let the soup cook very gently for another 30 minutes so the broth becomes richer and slightly creamy.
Remove the cilantro sprigs and the larger ginger slices, then blend the soup until smoother. Add lemon (10 g) at the end, warm it for 1 more minute without boiling, and serve hot.
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