Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bamboo shoot soup, a regional speciality. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Bamboo Shoot Soup, a Regional Speciality is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Bamboo Shoot Soup, a Regional Speciality is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have bamboo shoot soup, a regional speciality using 5 ingredients and 6 steps. Here is how you cook it.
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The ingredients needed to make Bamboo Shoot Soup, a Regional Speciality:
- Make ready 200 grams Thin boiled bamboo shoots (chishimagisa variety preferred)
- Get 1/2 Onion
- Make ready 190 grams Canned mackerel in broth
- Get 3 tbsp Red miso
- Prepare 1000 ml Dashi stock (see hints)
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Steps to make Bamboo Shoot Soup, a Regional Speciality:
- 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!
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