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)