Name: Mackerel and udon miso soup with crispy-chilli oil
Prep time: 40 min
Total time: 40 min
Yield: Serves 2
Ingredients: 200g dried udon noodles; 10g (2 sachets) instant dashi powder, or 800ml dashi stock; 2 tbsp brown miso paste; 125g tin sustainable mackerel in spring water, drained; 1 tsp sesame oil; 1 spring onion, sliced; 10g wakame seaweed or large handful spinach; 2 tbsp sesame oil; 3 tbsp vegetable oil; 2 garlic cloves, finely chopped; 1 large red chilli, finely chopped; 1 spring onion, finely chopped; 1 tsp shichimi togarashi; 1 tbsp light soy sauce; Kitchen thermometer

Mackerel and udon miso soup with crispy-chilli oil

This quick miso soup is bolstered with mackerel, udon and a slick of homemade chilli oil. Consider this very much a twist on a classic miso soup, but a perfect nourishing dish for chilly days. Give an umami-boost to everything from brownies to butter with our miso recipes.

Serves2

Hands-on40 min

DifficultyEasy

Method

Make the chilli oil first. Put the oils, garlic, chilli and onion in a small, heavy based pan over a low heat. Bring up to 130°C using a thermometer – this will take about 10 minutes so don’t try to rush it, otherwise you could burn the onion and garlic. Remove from the heat. When the oil has cooled to 120°C (about 1 minute), carefully add the shichimi togarashi and soy sauce. Stir well until fully incorporated. Allow to cool then transfer to a sterilised jar (if making in advance).
Cook the noodles in a pan of boiling water according to the packet instructions. Meanwhile, put the dashi powder and miso in a pan, add 100ml water, stir to combine then add another 700ml water (this helps it disperseevenly). Bring to a simmer and bubble gently for 5 minutes. Flake in the mackerel and stir in the spring onions and seaweed (or spinach).
Drain the noodles and toss through the sesame oil, then divide between two serving bowls. Pour over the broth then spoon over a little chilli oil to taste.