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SideChef
Recipes
Dairy-Free
Saba (Mackerel) Miso Soup
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10 INGREDIENTS • 9 STEPS • 20MINS

Saba (Mackerel) Miso Soup

Recipe

5.0

1 rating
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?
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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_avatar
Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

20MINS

Total Time

$3.22

Cost Per Serving

Ingredients

Servings
2
us / metric
Mackerel in Oil
1 can
(125 g)
Mackerel in Oil
also use liquid
or Smoked Mackerel
Water
1 1/2 cups
Water
Miso Paste
1 2/3 Tbsp
Miso Paste
Check Author's Notes for more information
Tofu
3.5 oz
Tofu
Onion
1/2
Medium Onion
or 1 Small Onion
Spring Onion
1 stalk
Spring Onion
for garnish
Soy Sauce
1 tsp
Soy Sauce
optional
Mirin
1 tsp
Mirin
optional
Fresh Ginger
1 tsp
Grated Fresh Ginger
or Garlic
optional
Japanese Chili Powder
2 pinches
Japanese Chili Powder
up to 3 pinches
optional

Nutrition Per Serving

VIEW ALL
Calories
197
Fat
7.5 g
Protein
21.7 g
Carbs
10.3 g
Love This Recipe?
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Saba (Mackerel) Miso Soup
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author_avatar
Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

Author's Notes

Yields 2-3 portions.

This recipe uses Shirakiku® Shiro White Miso Paste.

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.

Cooking Instructions

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step 1
Cut an Onion (1/2) in half and remove the stem. Then slice it into thin strips of about 5 mm (1/4-inch).
step 2
Cut the Tofu (3.5 oz) into 1 cm (1/2-inch) cubes with a knife. Thinly slice the Spring Onion (1 stalk) for garnish.
step 3
Put the Mackerel 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).
step 4
Add the onions and heat over high heat.
step 5
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.
step 6
When the onions start to cook through, lower the heat. Dissolve Miso Paste (1 2/3 Tbsp) with a mesh ladle in a soup.
step 7
Add the tofu. Continue to heat the soup over low heat until the tofu is warmed.
step 8
Add Soy Sauce (1 tsp) and Mirin (1 tsp), if using.
step 9
Serve the soup in a bowl and garnish with sliced spring onion on top. You can add Japanese Chili Powder (2 pinches) and Fresh Ginger (1 tsp).

Tags

Dairy-Free
Lunch
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Fall
One-Pot
Quick & Easy
Japanese
Tofu & Tempeh
Side Dish
Vegetables
Soups & Stews
Winter
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