This easy miso soup is inspired by Ara-jiru, a traditional Japanese soup made with fish scraps like heads, bones, and collars.
Dating back to the Edo period, Ara-jiru was born from the resourcefulness of fishermen seeking to use every part of the fish.
Its greatest appeal lies in the rich umami that seeps from the fish as it simmers.
When made with white fish, sea bream, yellowtail, or salmon, the resulting soup is incredibly savory and aromatic.
Vegetables like daikon, carrots, tofu, and green onion balance out the richness, making it a highly nutritious dish.
The composition of Ara-jiru varies by region and household—some are seasoned with miso, others with salt.
This diversity reflects Japan’s rich culinary culture.
Although real fish scraps can be found at fish markets, they require special prep and are often bony.
This simplified version uses canned mackerel in water, which is ready-to-eat, packed with flavor, and full of nutrients—including calcium from the soft bones.
As a bonus, the canned liquid enhances the soup’s savory depth!
15 minutes
Miyako Matsuda
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 can (6.7 oz. / 190g) mackerel in water, including liquid
- 1 /5 medium daikon radish
- 1 /2 medium carrot
- 1 /2 Japanese long onion (naga-negi), diagonally sliced
- 5 1/4 oz firm tofu, cut into bite-sized pieces
- 3 cup dashi broth
- 1 1/2 tbsp. miso
- chopped green onions or scallions, to taste (for garnish)
INSTRUCTIONS
- 1
Cut the vegetables:
Cut the daikon into thin half-moon slices.
Cut the carrot into half-moon or quarter-round slices depending on thickness.
Slice the Japanese long onion diagonally.
Cut the tofu into bite-sized cubes.
Slice the scallions for garnish.
- 2
In a pot, combine dashi, daikon, and carrot. Bring to a boil, then reduce to medium heat and simmer until the vegetables are tender.
- 3
Add the Japanese long onion and the canned mackerel with its liquid. Dissolve the miso into the soup. Add the tofu and gently simmer for about 5 minutes without letting it boil.
- 4
Serve in bowls and top with chopped green onions. Optional: Add shichimi togarashi for a spicy finish.
RecipeID
172
Tips & Notes
For an adult-friendly kick, sprinkle with shichimi togarashi (Japanese seven spice blend).
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"I am a registered dietitian and food coordinator. Drawing on my experience as a nursery school dietitian, I specialize in easy, stress-free home meals that children love, as well as healthy snacks simple enough for kids to make themselves—even while balancing parenting. Past experience: After working as a nursery school dietitian and in product development for a major company, I now offer menu planning, recipe development, food photography, and styling for corporate clients, while also running my own snack-making class, Happy Times. Other qualifications: Certified Soy Milk Meister “Pro” (Japan Soymilk Association) Certified Rice Flour Snack Meister and Rice Flour Chiffon Meister (Japan Easy Snack Meister Association) About Happy Times: A small-group snack-making class focused on gluten-free and vegan menus using rice flour."