Whenever I make miso soup, you always use spare ingredients in the refrigerator.
Today there is a "mackerel can". So I will make another "Fish miso soup with mackerel cans" made before.
Fish miso soup with mackerel cans vol.1
I make this by referring to Mr. Ryuji's recipe that I follow with Twitter.
Ryuji's Twitter account
Material (for 3-4 servings)
Water ... 400ml
Kelp - 1 sheet
Sabban can - 1 can
Komatsuna - 1 bunch
Carrot - 1 bunch
Potato - 1 bunch
Buna-shimeji - 1 bunch
Miso ... 2 tbsp
Ramen noodles miso soup - 1 bag
1. Take kelp dashi soup while cutting ingredients
Carrots and potatoes are cut in pieces with a size of bite.
Cut the Komatsuna into a length of about 2 cm.
Loosen up the buna-shimeji.
While preparing the ingredients, let fire through the water and kelp put in the pot and take the dashi soup.
2. Simmer the ingredients
Picked out kelp which take dashi soup and put the carrots and potatoes.
Then put in a mackerel can and buna-shimeji mashrooms.
Put in not only the body but also the juice inside the mackerel can.
Cut the kelp into shreds and put it in miso soup.
You can add more dashi soup of kelp and add a little thick to soup of miso soup.
Add miso, then add Komatsuna, then finish through the fire.
Although it is miso soup, it is almost a main side dish that contains so much ingredients.
After all, simply adding one mackerel can raises the presence of miso soup.
The taste will become a fisherman style more.
This miso soup and rice is enough volume.
I think that such miso soup is really good, when you make the dishes simple.
