Bamboo Shoot Soup, a Regional Speciality.
You can cook Bamboo Shoot Soup, a Regional Speciality using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Bamboo Shoot Soup, a Regional Speciality
- You need 200 grams of Thin boiled bamboo shoots (chishimagisa variety preferred).
- You need 1/2 of Onion.
- Prepare 190 grams of Canned mackerel in broth.
- Prepare 3 tbsp of Red miso.
- Prepare 1000 ml of Dashi stock (see hints).
Bamboo Shoot Soup, a Regional Speciality instructions
- Cut the bamboo shoots into easy to eat pieces. Slice the onion about 5 mm thick..
- Bring the dashi stock to a boil in a pan. Add the onion and simmer, then add the bamboo shoots a little bit later..
- When the onion is cooked, add the canned mackerel, liquid and all. When the pan comes to a boil, lightly cut up the mackerel with your ladle (don't crush it too much). Dissolve in the miso and it's done..
- This is the bamboo shoot, canned mackerel and onion version, but there's another variation ... bamboo shoot, chopped pork and tofu. I recommend both..
- This is also delicious as a "cat's meal" (nekomanma), with rice added to the soup..
- One person made a version with beaten egg. This is delicious too. Try it with egg if you like!.
