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Senba-jiru Miso Soup

Senba-jiru is a mackerel soup originated by merchants in Senba, a wholesaler district in Osaka.

Ingredients (4 servings)

Saba (Mackerel) 1/2
Ginger 15 g
Banno-negi (Thin green onion) 1 stalk
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Awase Miso

Ikiteru Awase Miso
(Living Mixed Miso)


  1. Fillet the saba into three pieces and cut into proper sizes. Chop the banno-negi and slice the ginger into thin strips, or hari-shoga.
  2. Bring the dashi stock to a boil and add the saba. After the saba is cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the hari-shoga on top and the banno-negi sprinkled.

★ A Note

To reduce the fishy smell of saba, pour boiling water over it before adding in the dashi stock.

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