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!
Story Behind this Recipe
This is a regional speciality. We usually use the shoots from a bamboo called chishimagisa for this miso soup. You might wonder about this combination, but it's really delicious!
I used 1 1/2 tablespoons of powdered bonito flake for making the dashi stock, but please use your favorite miso and dashi stock. This miso soup is better if it's on the strong side. I recommend using blended miso (awase miso) or red miso. Add the can liquid too if you like. I think it's better when you add it, but if you don't like the taste or smell of it please leave it out.