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 390
printed 2

saved 0

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

Share

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.

HOME
Mars walker
I’ve got 11 recipes!

MARS WALKER
Step into my kitchen!
Thinly slice the pork and simmer with tofu in a delicious soybean sauce.
Pork loin fillet, Tofu, Spring onion, Dashi stock , Soy sauce, Mirin, Sugar, Potato starch in a water, Onion, Ginger, Salt & pepper, Sesame oil
HOME
Drizzle with some chilli oil to make it hot and tastier!
Potato (medium), Onion (medium), Dashi stock granules (or fish stock cube), Miso, Hot water, Spring onion, Chilli oil (optional)
HOME
Just drop a raw egg into your plain miso soup and wait. It's so tasty and you can judge for yourself when your egg is perfectly cooked.
Hot water, Dashi stock granules, Miso, Egg, Spring onion (optional)
HOME
You normally fry aubergines, but in this recipe, you microwave them - it's very quick, easy and healthy.
Aubergine, Garlic, Butter, Soy sauce, Chilli flakes (optional), Bonito flakes, Sauce:
HOME
Leftover nori does a wonderful job.
Mushrooms (large), Nori sheets, Egg, Vegetable oil, Dashi stock granules, Miso, Hot water
HOME
A treasure trove of umami...
Tesco Asian Selection Mushrooms pack, Chestnuts mushrooms, Spring onion, Sesame seeds, Soy sauce, Mirin, Sugar, Ginger, Hot water, Potato starch in a bit of water
HOME

Similar Recipe

A surprising hit adding curry flavour to this already brilliant combination.
Chinese leaves bunch, Pork belly or shoulder, Garlic, Chilli, Water, Stock granules, Curry powder, Fish sauce (nam pla), Crushed sesame seeds, Coriander, Olive oil
KitchenCIB
HOME
I made this with smoked mackerel, corn and broccoli - it will definitely warm you up.
Potatoes (medium), Butter, Bacon rashers, Onion (medium), Sweetcorn, Broccoli, Smoked mackerel fillets, Stock granules (fish or vegetable), Milk
This recipe uses the other unflaked half of a salmon fillet, it's enough to make a delicious miso soup!
Salmon fillet, Salt, Hot water, Fish stock cube, Potatoes, Onion, Chinese leaves, Miso (red or mixed), Butter, Spring onion
KitchenCIB
HOME
Just drop a raw egg into your plain miso soup and wait. It's so tasty and you can judge for yourself when your egg is perfectly cooked.
Hot water, Dashi stock granules, Miso, Egg, Spring onion (optional)
Here's a miso soup you can eat rather than drink. You get a lovely flavour of the Polish bacon.
Morliny Polish bacon, Carrot (medium), Celery, Potatoes (medium), Chinese leaves, Hot water, Dashi stock granules, Miso
This works well as a soup or equally as good as a sauce for pasta.
Chinese leaves, Bacon rashers, Sweetcorn, Flour, Milk, Water, Stock granules, Cheese, Parsley (optional)

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME