Japanese · Dinner
Mackerel Miso Soup
A brothy Japanese soup built on dashi and white miso, simmered with fresh mackerel fillet, silken tofu, wakame and scallion. The mackerel poaches gently in the seasoned broth until just opaque, finished with a splash of sake and served hot as a light, savory bowl.
$6
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
33.8gProtein
22.9gFat
13.2gCarbs
3.6gSugar
2.1gFiber
1450mgSodium
95mgChol
4.9gSat Fat
780mgPotassium
180mgCalcium
3.1mgIron
9.5mcgVitamin B12
3.5mgVitamin C
gluten-free
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the mackerel fillet dry and season lightly. Slice the scallion and ginger; rehydrate the dried wakame in cold water for 5 minutes.
2
Sear
Heat the vegetable oil in a small skillet over medium-high heat and sear the mackerel skin-side down for 2 minutes until the skin crisps.
3
Simmer
Pour the dashi into a small saucepan, bring to a gentle simmer over medium heat, then add the ginger and sake.
4
Poach
Slide the seared mackerel into the simmering broth, lower heat to medium-low, and poach uncovered for 5 minutes until opaque.
5
Finish
Whisk the miso with a little hot broth, stir back into the saucepan along with soy sauce, tofu and drained wakame. Warm over low heat for 2 minutes.
6
Plate
Ladle the soup and mackerel into a deep bowl and scatter the sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g mackerel fillet, skin on
- 2 tsp2 tsp vegetable oil
- 3 cups720ml dashi
- 3 tbsp3 tbsp white miso
- 4 tbsp60g, a small handful rehydrated dried wakame
- 5 oz140g soft tofu
- 22 scallion
- 2 tsp2 tsp sake
- 1 tsp1 tsp soy sauce
- 22 thin slice fresh ginger
