• Canned mackerel (seasoned)1 can
• Silken tofu1 pack
• Cucumberoptional
• Shiso leavesoptional
• Myoga (Japanese ginger)optional
• Cold water3 cups (600 ml)
• ★Ginger (tube type)5 cm
• ★Miso2 tbsp
• ★Ground sesame2 tbsp
• ★White dashi2 tbsp

1. 1

   Add 1 can of seasoned canned mackerel, 5 cm ginger (tube), 2 tbsp miso, 2 tbsp ground sesame, and 2 tbsp white dashi to a bowl. Mix well while breaking apart the mackerel.

2. 2

   Pour in 3 cups (600 ml) of cold water and stir well until the miso is completely dissolved.

3. 3

   Cut 1 pack of silken tofu into bite-sized pieces and add to the soup.

4. 4

   Top with cucumber, shiso leaves, and myoga as desired. For a lighter flavor, salt-massage the cucumber and drain excess water beforehand.

5. 5

   Chill thoroughly in the refrigerator before serving.

This soup is also delicious served over rice. Enjoy while cold.

• Calories210 kcal
• Protein16 g
• Fat9 g
• Carbs11 g
• Sodium2.8 g