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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
(Living Mixed Miso)
Directions
- 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.
- Bring the dashi stock to a boil and add the saba. After the saba is cooked, dissolve the miso and boil for a moment.
- 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.
