Norwegian Mackerel
Tofu Miso Soup

Warm up with this comforting Norwegian mackerel and tofu miso soup. Rich in healthy Omega-3s, this simple winter dish combines silky tofu, tender mackerel, and savory dashi broth.

Ingredients

• 1 fillet Norwegian mackerel
• 1 small piece fresh ginger, shredded
• 2 tbsp cooking sake
• 1 tbsp dried wakame seaweed
• 1/2 block firm white tofu
• 2 cups dashi broth
• 2 cups water
• 3–4 tbsp white miso paste
• to taste scallions, chopped

Instructions

1. 1Wash the mackerel

   

   Place the thawed Norwegian mackerel under running water and wash it thoroughly. Gently pat the fish dry with a paper towel to prepare it for the next steps.

   Tip: Ensure the mackerel is completely dry after washing to help remove any remaining fishy odor.
2. 2Season with ginger and sake

   

   Arrange the mackerel on a bed of fresh, shredded ginger. Drizzle cooking sake generously over the fish to help neutralize any fishy smell and enhance the flavor.

   Tip: Using ginger and sake together is a classic technique to clean and aromaticize seafood.
3. 3Slice the mackerel

   

   After patting the fish dry again, use a sharp chefs knife to slice the mackerel fillet into even pieces, approximately two fingers wide.

   Tip: Use a sharp knife to ensure clean cuts without tearing the delicate fish flesh.
4. 4Blanch the mackerel

   

   Place the mackerel pieces on a plate and carefully pour hot water (around 80 degrees Celsius) over them. This process tightens the fish skin and firms up the meat.

   Tip: Blanching in hot water not only improves the texture but also removes residual impurities.
5. 5Rehydrate the wakame

   

   Place the dried wakame seaweed into a clear glass bowl. Pour warm water over it and let it soak until the seaweed has fully rehydrated and expanded.

   Tip: Warm water helps the wakame rehydrate quickly without losing its texture.
6. 6Prepare the tofu

   

   Take a block of firm white tofu and carefully cut it into small, uniform cubes on a wooden cutting board to ensure they cook evenly in the soup.

   Tip: Uniformly sized cubes will absorb the flavors of the miso broth better.
7. 7Prepare the soup base

   

   In a pot, combine the dashi broth and water. Place the pot on the stove and bring the mixture to a boil to create the foundation for the miso soup.

   Tip: Using dashi provides an essential umami depth that plain water lacks for a traditional miso soup base.
8. 8Dissolve the miso

   

   Once the broth is boiling, place a wire mesh strainer over the pot and add the white miso paste. Use a wooden spoon to press and dissolve the miso through the strainer into the soup until smooth.

   Tip: Using a strainer prevents miso clumps, ensuring a silky texture throughout the soup.
9. 9Add the tofu

   

   Gently add the pre-cut cubes of white tofu into the simmering miso broth. Bring the mixture back to a gentle boil.

   Tip: Add the tofu carefully to ensure the cubes remain intact and do not break apart in the pot.
10. 10Add the mackerel

    

    Carefully place the prepared, blanched mackerel pieces into the boiling soup using chopsticks to avoid splashing.

    Tip: Ensure the mackerel is added gently to maintain the structure of the firm, blanched fish pieces.
11. 11Add the wakame

    

    Add the previously soaked and rehydrated green wakame seaweed into the soup. Allow it to cook briefly with the other ingredients.

    Tip: Wakame rehydrates quickly; add it near the end to maintain its vibrant green color and texture.
12. 12Serve the soup

    

    Ladle the hot soup, containing the mackerel, tofu, and wakame, into a serving bowl. Garnish with chopped scallions before serving.

    Tip: Serve immediately while piping hot for the best flavor and texture.

Storage & Reheating

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Frequently Asked Questions