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?
Total Time
20min
5.0
1 Rating
Author: Master Of Japanese Cooking Academy
Servings:
2
Ingredients
•
1
can
(125 g)
Mackerels in Oil
or Smoked Mackerel
•
1 1/2
cups
Water
•
5
tsp
Miso Paste
•
3.5
oz
Tofu
•
1/2
Medium
Onion
or 1 Small Onion
•
1
stalk
Spring Onions
•
2
tsp
Soy Sauce
(optional)
•
2
tsp
Mirin
(optional)
•
2
tsp
Grated
Fresh Ginger
or Garlic
(optional)
•
2
pinches
Japanese Chili Powder
(optional)
Cooking Instructions
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).
2.
Cut the Tofu (3.5 oz) into 1 cm (1/2-inch) cubes with a knife. Thinly slice the Spring Onions (1 stalk) for garnish.
3.
Put the 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).
4.
Add the onions and heat over high heat.
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.
6.
When the onions start to cook through, lower the heat. Dissolve Miso Paste (5 tsp) with a mesh ladle in a soup.
7.
Add the tofu. Continue to heat the soup over low heat until the tofu is warmed.
8.
Add Soy Sauce (2 tsp) and Mirin (2 tsp), if using.
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 (2 tsp).
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.
Nutrition Per Serving
CALORIES
197
FAT
7.5 g
PROTEIN
21.7 g
CARBS
10.3 g
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