"Mackerel miso canned soymilk soup" that does not require seasoning and does not fail

This is a recipe for "mackerel miso canned soymilk soup" using canned mackerel miso. No need to prepare seasonings & easy without using fire!

Material ( For 1 person )
Boiled mackerel miso canned	1 can (190g)
cabbage	2-3 leaves
Bunashimeji	1/2 bag
Unadjusted soymilk	200ml (6.76us fl oz)
water	50ml (1.69us fl oz)

A mackerel can that is convenient to keep at home. This time, I will introduce the recipe of "mackerel miso canned soymilk soup" using canned mackerel miso. No need to prepare seasonings & easy without using fire!

Mackerel miso canned soy milk soup

material

1 can of mackerel miso boiled (190g (6.7oz))
2-3 cabbage leaves 1/2 bag of unadjusted soymilk 200ml (6.76us fl oz)
50 ml of water

How to make

Cut the cabbage leaves into pieces that are easy to eat. Bunashimeji mushrooms are removed and loosened.

Put cabbage and mushrooms in a large heat-resistant container, put water in it, wrap it, and heat it in a microwave oven at 500w for 3 minutes.


Remove from the microwave and add soy milk and lightly loosened mackerel. If you use all the juice in the can, it may become salty, so it is recommended that you first add about half of it and add it little by little to your taste.

Wrap it again and heat it in the microwave for 1 minute and 30 seconds to complete.

What is the taste of mackerel miso canned soy milk soup?

The mackerel meat seasoned with miso and sugar and the mellow soy milk are a perfect match. You can fully enjoy the taste of mackerel that has melted into the soup. Satisfaction is improved with refreshing cabbage and shimeji mushrooms. As for the ingredients, you can put the ingredients left in the refrigerator such as spinach and carrots.


You can leave the seasoning to the can and make it in the microwave. Recommended when you don't have time but want to fill your stomach and soul.