Bamboo Shoot Soup, a Regional Speciality

Bamboo Shoot Soup, a Regional Speciality

This bamboo shoot and canned mackerel miso soup is a rather unusual speciality of my home region. The "cat's meal" version is good too!

Ingredients: about 6 servings

Thin boiled bamboo shoots (chishimagisa variety preferred)
about 200 g
Canned mackerel in broth
190 g (1 can)
Red miso
3 tablespoons
Dashi stock (see hints)
about 1000 ml


1. Cut the bamboo shoots into easy to eat pieces. Slice the onion about 5 mm thick.
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.
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.
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.
5. This is also delicious as a "cat's meal" (nekomanma), with rice added to the soup.
6. 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!