Our taste-tester Meg finds out if sushi soup is a guilty pleasure, or an unforgivable sin.

So here’s a bit of a mealtime quandary. When it’s cold outside, like it is right now, warming foods, like a bowl of hot soup, taste great. But on the other hand, sushi, one of our favorite things to eat, is usually served at room temperature or colder.

But there’s a possible solution to this dilemma, thanks to casual buffet chain Stamina Taro. The star items on the extensive menu are yakiniku and sushi, but Stamina Taro also has noodle dishes like udon, and the company’s website recommends combining sushi with udon broth for a uniquely satisfying dish.

We decided to try making some sushi soup ourselves following the directions on the Stamina Taro website, and started by laying out the ingredients, which consisted of:

● Two pieces of salmon nigiri sushi, bought from the supermarket
● A pack of udon/soba broth
● A tube of wasabi
● Some sliced green onions

The first step was to put the sushi into a bowl.

Next, add wasabi and green onions to taste.

To be honest, it took most of our willpower to not just eat the sushi then and there. But we pushed away the temptation and went onto the next step, pouring the udon broth into a pan, heating it, and then pouring it over the sushi.

As we struggled with the pangs of guilt we were feeling for possibly ruining two perfectly good pieces of sushi, the salmon’s color transitioned to a paler shade as the heat of the broth slightly cooked the fish.

Then it was time to try our sushi soup, performed by our official taste-tester Japanese-language reporter Meg.

Being born and raised in Japan, Meg is well-aware of the delicisoness of traditional sushi. And yet, she had to admit that the sushi soup was surprisingly tasty. The outer edge of the salmon is slightly seared by the broth, for an effect similar to aburi, (seared) salmon at a sushi restaurant. The center of the fish, though, remains moist, and the salmon favor blends well with the broth for a harmonious salty seafood flavor, with the wasabi and green onion providing a sharp finish.

Emboldened by our initial success, we decided to try using some other popular sushi ingredients. While tuna and squid didn’t work so well, crab was excellent.

We should point out that while we didn’t invent sushi soup ourselves, it’s not something you’ll find on the menu at any restaurants in Japan. Even at Stamina Taro, you’re supposed to make it yourself after securing the ingredients at the self-serve buffet stations. But if you’re eating at home, this is a clever and enjoyable way to keep yourself warm and full on a chilly winter’s night.

Related; Stamina Taro
Photos ©SoraNews24
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