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Bamboo Shoot Soup, A Regional Speciality Recipe

Bamboo Shoot Soup, a Regional Speciality Recipe
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Serving : 6
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Prepare the ingredients before making Bamboo Shoot Soup, a Regional Speciality in your home. Then, follow these steps below to serve Bamboo Shoot Soup, a Regional Speciality for your family or friends.

Ingredients: Bamboo Shoot Soup, a Regional Speciality

  • 200 grams Thin boiled bamboo shoots (chishimagisa variety preferred)
  • 1/2 Onion
  • 190 grams Canned mackerel in broth
  • 3 tbsp Red miso
  • 1000 ml Dashi stock (see hints)

How to Make Bamboo Shoot Soup, a Regional Speciality

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Bamboo Shoot Soup, a Regional Speciality in your home by yourself.

    Step 1
  • Cut the bamboo shoots into easy to eat pieces. Slice the onion about 5 mm thick.
  • Step 2
  • Bring the dashi stock to a boil in a pan. Add the onion and simmer, then add the bamboo shoots a little bit later.
  • Step 3
  • 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.
  • Step 4
  • This is the bamboo shoot, canned mackerel and onion version, but there's another variation ... bamboo shoot, chopped pork and tofu. I recommend both.
  • Step 5
  • This is also delicious as a "cat's meal" (nekomanma), with rice added to the soup.
  • Step 6
  • One person made a version with beaten egg. This is delicious too. Try it with egg if you like!
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