Don't have enough time to cook a full meal, but still want to eat a tasty dish? Then this is your to-go. Who would have thought you could create a savory fish soup like this in 15 minutes?
Author: Master Of Japanese Cooking Academy
Mackerels in Oil
or Smoked Mackerel
or 1 Small Onion
Japanese Chili Powder
in half and remove the stem. Then slice it into thin strips of about 5 mm (1/4-inch).
Tofu (3.5 oz)
into 1 cm (1/2-inch) cubes with a knife. Thinly slice the
Spring Onions (1 stalk)
Mackerels in Oil (1 can)
with its oil into a pot. Separate the mackerel into pieces with a spoon and add the
Water (1 1/2 cups)
Add the onions and heat over high heat.
When it comes to a boil, reduce the heat to medium and let it simmer until the onions are slightly translucent. Once the scum appears on the top, remove it with a spoon.
When the onions start to cook through, lower the heat. Dissolve
Miso Paste (1 1/2 Tbsp)
with a mesh ladle in a soup.
Add the tofu. Continue to heat the soup over low heat until the tofu is warmed.
Soy Sauce (1/2 Tbsp)
Mirin (1/2 Tbsp)
, if using.
Serve the soup in a bowl and garnish with sliced spring onion on top. You can add
Japanese Chili Powder (2 pinches)
Fresh Ginger (1/2 Tbsp)
Yields 2-3 portions.
Miso soup is usually made with dashi broth because water is not enough to bring out the umami flavor of the miso. In this recipe, the mackerel provides the flavor, so using water is fine.
You can add any vegetables for miso soup. Common choices are carrots, mushrooms, eggplants, zucchinis, and potatoes. Cook them in the soup before you add the miso (the miso shouldn’t boil).
Soy sauce and mirin add depth to the taste, but they are not a must. If you make this miso soup only with miso without soy sauce or mirin, use 35 g of miso.
Garlic or ginger goes well with miso soup as well. Add a half teaspoon of either to add a nice kick to the taste if you like.
Nutrition Per Serving
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