Miso Soup with Smoked Mackerel and Chinese Leaf

Leave your soup for 5 minutes to get a greater flavour of the sea.

Recipe By: Mars walker (https://cookbuzz.com/kitchen/434)
Serves 2 Prep: 2 min Nutrition: 8 cals

Ingredients

Smoked mackerel fillet 1
Chinese leaves 3-4
Wakame seaweed (dried) 1 tbsp
Spring onion 1/2
Fish stock cube 1
Miso (red or mixed) 40g or less
Hot water 600ml
Chilli powder (optional) as you like

Method

1
Roughly chop the Chinese leaves. Use the smoked mackerel as it is.
2
Boil hot water in a pan and add the fish stock cube. Add the white parts of the Chinese leaves.
3
After 1 minute, add the green parts of the Chinese leaves and turn the heat down to low. Add the miso dissolved in some of the water. Place the smoked mackerel gently on the top and turn off the heat.
4
Add the dried wakame seaweed and leave for 5 minutes. Warm up again before serving then transfer to a soup bowl. Sprinkle with the finely chopped spring onion and some chilli powder if you like.

Tips & Note

Because the smoked mackerel has lots of salt, I recommend you to add slightly less miso than usual. I used a fish stock cube so that British people (who do not have Japanese dashi stock granules) can make it, but if you have dashi stock, please use that as usual.

Miso Soup with Smoked Mackerel and Chinese Leaf

Leave your soup for 5 minutes to get a greater flavour of the sea.

Recipe By: Mars walker (https://cookbuzz.com/kitchen/434)

Serves 2

Prep: 2 min

Nutrition: 8 cals

Ingredients

Smoked mackerel fillet 1
Chinese leaves 3-4
Wakame seaweed (dried) 1 tbsp
Spring onion 1/2
Fish stock cube 1
Miso (red or mixed) 40g or less
Hot water 600ml
Chilli powder (optional) as you like

Miso Soup with Smoked Mackerel and Chinese Leaf

Recipe ID :2430 Posted on 23 FEB 2017

Serves 2

Prep 2min
Nutrition8cals
views 3,545
printed 3

saved 0

Leave your soup for 5 minutes to get a greater flavour of the sea.

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Ingredients

Print Ingredients Email Ingredients
1
3-4
1 tbsp
1/2
1
40g or less
600ml
as you like

Method

Prep
2min
1
Roughly chop the Chinese leaves. Use the smoked mackerel as it is.
2
Boil hot water in a pan and add the fish stock cube. Add the white parts of the Chinese leaves.
3
After 1 minute, add the green parts of the Chinese leaves and turn the heat down to low. Add the miso dissolved in some of the water. Place the smoked mackerel gently on the top and turn off the heat.
4
Add the dried wakame seaweed and leave for 5 minutes. Warm up again before serving then transfer to a soup bowl. Sprinkle with the finely chopped spring onion and some chilli powder if you like.

Tips & Note

Because the smoked mackerel has lots of salt, I recommend you to add slightly less miso than usual. I used a fish stock cube so that British people (who do not have Japanese dashi stock granules) can make it, but if you have dashi stock, please use that as usual.

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Leave your soup for 5 minutes to get a greater flavour of the sea.
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