Smoked Kanpachi & Collars

Serves: 4-6

Bring the colors and flavors of Southeast Asia into your home with this spicy hot, sweet, salty, Kanpachi soup with fresh raw nutrient-rich ingredients. A one-pot quick and easy meal idea which you can adjust to your liking.



  • 1 packet (8 oz) fresh noodles
  • 1 large bok choy
  • 8 cups Asian style fish stock
  • 3 tablespoons light soy sauce
  • 2 teaspoons local honey
  • 1 teaspoon chili paste (optional)
  • 1 tablespoon ginger, peeled and cut into thin strips
  • 4 Kanpachi collars
  • 4 x 4 oz Kanpachi smoked fillets (optional)
  • 2 cups fresh oyster mushrooms, finely sliced or 1 cup mushrooms and 1 cup sugar snap peas
  • 1 teaspoon sesame oil
  • 2 soft boiled eggs, shell removed and cut in half
  • ½ cup green onions, cut into thin strips
  • ¼ cup cilantro sprigs
  • 1 teaspoon nori komi furikake (optional)


  1. Cook noodles following packet instructions.
  2. Remove core from bok choy, cut crossways into four, then wash thoroughly and drain.
  3. Bring stock to a boil in a large saucepan. Add soy sauce, ginger, honey and chili paste, stir to combine. Reduce heat, add collars and smoked Kanpachi fillets and simmer gently for 2 minutes.
  4. Add the drained noodles and mushrooms and simmer for 2 minutes. Add the bok choy and cook for a further minute or until fish is just cooked through. Stir in sesame oil and remove pot from stove
  5. Divide soup among four bowls and garnish with boiled eggs, green onions, cilantro and nori komi furikake.
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