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Miso soup with canned mackerel |

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Ingredients

Long onion (white part) : 1/3
(A)水 : 250cc
(A)鯖の水煮缶 : 1缶
味噌 : 大さじ1
おろし生姜チューブ : 3cm
刻みネギ : 適量

Time required

5minutes

Procedure

1) Take the soup stock of mackerel 04:13
Cut the white part of the green onion diagonally into 7 to 8 equal parts and put it in a pan.
Add (A) to it, loosen the mackerel, heat it over medium heat until the green onions are tender, and cover it.
2) Melt and finish the miso 05:52
When 1 boils, reduce the heat to low, open the lid, check that the green onions are soft, turn off the heat, add miso and melt.
Add natto, the attached natto sauce, and grated ginger tube in this order, and mix gently.
3) Serve 07:18
Pour 2 into the bowl, sprinkle chopped green onions from above, and complete.

Point

・ Mackerel cans are rich in EPA and DHA, which are expected to have protein and fat burning effects, as well as preventive effects on arteriosclerosis and myocardial infarction.
・ This recipe supplements vitamin D, minerals such as iron and zinc, and vitamins that tend to be deficient during dieting.
・ In step 1, add all the mackerel can juice without cutting it.
・ If the boiling time is long in step 2, the hot water will evaporate and the finished taste will be strong, so switch to low heat as soon as it boils.
・ When mushrooms are added, it becomes the strongest lean miso soup that can also take in dietary fiber, vitamins and minerals.
・ If you like, top with shichimi pepper.