Recipe: Delicious Chilled Miso Soup with Horse Mackerel

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Before you jump to Chilled Miso Soup with Horse Mackerel recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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These types of changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. For example, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. It is also a good source of Vitamin E which has many benefits and is also great for your skin. If you currently are consuming lots of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a superb alternative and will reduce any possible exposure to toxic chemicals. If you can find a good local supplier of fresh fruit and leafy greens, you can also eat foods that have not lost their nutrients as a result of storage or not being harvested at the right time.

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We hope you got insight from reading it, now let’s go back to chilled miso soup with horse mackerel recipe. To cook chilled miso soup with horse mackerel you only need 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Chilled Miso Soup with Horse Mackerel:

  1. Provide 1 large of whole fish Horse mackerel.
  2. Get 2 tbsp of Miso.
  3. Take 2 tbsp of Ground sesame seeds.
  4. Provide 2 1/2 cup of Water.
  5. You need 5 of Shiso leaves.
  6. Get 1 of Myoga ginger.
  7. You need 1 of Cucumber.
  8. Get 2 of tea bowls' worth Hot cooked white rice.

Steps to make Chilled Miso Soup with Horse Mackerel:

  1. Mince the shiso leaves, thinly slice the myoga ginger into rounds, and separately soak each in water. Grill both sides of the horse mackerel..
  2. Debone the fish. Put the bones in a sauce pan, add water, then heat. Simmer for about 10 minutes to create a broth, while skimming off any scum that rises to the top..
  3. Strain the dashi stock, and transfer to a bowl. Thoroughly chill in a chilled water bath, using a large bowl for the bath..
  4. Mash the fish meat with a mortar and pestle. (Remove any skin or small bones.).
  5. Add the miso and ground sesame, blend into the fish, spread the mixture onto a sheet of aluminum foil, then lightly brown in a toaster oven or grill..
  6. Return the fish mixture to the mortar, then pour in the dashi soup stock a little at a time, while grinding with the pestle. ( Refer to Helpful Hints.) Transfer to a bowl, and chill over a cold water bath, as in Step 3..
  7. Serve rice into individual bowls, then pour on the chilled soup from Step 6. Garnish with thinly sliced cucumber, shiso, and myoga, then serve. Add grated ginger to taste..

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