Bamboo Shoot Soup, a Regional Speciality

• 200 grams Thin boiled bamboo shoots (chishimagisa variety preferred)
• 1/2 Onion
• 190 grams Canned mackerel in broth
• 3 tbsp Red miso
• 1000 ml Dashi stock (see hints)

1. Cut the bamboo shoots into easy to eat pieces.
2. Slice the onion about 5 mm thick.
3. Bring the dashi stock to a boil in a pan.
4. Add the onion and simmer, then add the bamboo shoots a little bit later.
5. When the onion is cooked, add the canned mackerel, liquid and all.
6. When the pan comes to a boil, lightly cut up the mackerel with your ladle (don't crush it too much).
7. Dissolve in the miso and it's done.
8. This is the bamboo shoot, canned mackerel and onion version, but there's another variation ... bamboo shoot, chopped pork and tofu.
9. I recommend both.
10. This is also delicious as a "cat's meal" (nekomanma), with rice added to the soup.
11. One person made a version with beaten egg.
12. This is delicious too.
13. Try it with egg if you like!

bamboo shoots, onion, red miso, stock

Taken from cookpad.com/us/recipes/167887-bamboo-shoot-soup-a-regional-speciality (may not work)