Cod Milt (shirako or tachi) Miso Soup - Including how to prep the milt

• 1 as much (to taste) Cod milt (shirako, called madachi or sukedachi depending on the type of cod it comes from)
• 1 pinch Salt (for prepping the milt)
• 300 ml Dashi stock (or water and dashi stock granules)
• 1 1/2 tbsp MIso
• 3 cm Green onion or scallion

1. I used inexpensive suketachi cod milt this time.
2. Wash the cod milt quickly in water and put in a bowl.
3. Add a pinch of salt and mix gently with your hands.
4. It will start to foam a little.
5. Wash the milt while transferring it from a sieve to the bowl back and forth, until any sliminess is gone.
6. Cut into bite-sized pieces.
7. Make the miso soup.
8. Heat up the dashi stock.
9. Carefully drop in the cod milt.
10. When it comes to a boil, simmer for 1 minute, then dissolve in the miso.
11. Add some chopped green onion to taste.

much, salt, stock, green onion

Taken from cookpad.com/us/recipes/169625-cod-milt-shirako-or-tachi-miso-soup-including-how-to-prep-the-milt (may not work)