Best Miso Salmon Soup Recipes

GLAZED SALMON MISO SOUP RICE BOWL

Steps:

• Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.
• Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.
• Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.
• Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.

MISO SALMON SOUP

Steps:

• Cut salmon into 1-inch squares. Transfer to a skillet, add 2 cups water, and bring to a boil over medium-high heat. Cook until fish flakes easily with a fork and is light pink, 6 to 8 minutes. Remove salmon pieces from the water and set aside.
• Dissolve miso paste in 4 cups water in a pot. Bring to a boil over high heat. Reduce heat, add tofu and salmon, and simmer for 10 minutes. Garnish with green onion to serve.

SUMO SALMON MISO SOUP

Steps:

• Dashi is a Japanese fish stock.
• There are several ways to make this.
• You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these.
• The teabags have the correct amount of bonito flakes sealed into a little bag.
• I always use the teabag bonito because there is no added MSG.
• You can also make homemade fish stock, but be careful not to add too much salt.
• Vegetable stock would be a fair substitute.
• Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
• Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
• Add cabbage to pan.
• Cook for 1-2 minutes or until cabbage is just crisp.
• Put miso (starting with the lesser amount) into a sieve.
• Dip the sieve into the stock and melt the miso into the soup.
• The purpose of the sieve is to make sure there are no big miso chunks in the soup.
• You can also disslove the miso into some hot dashi and slowly add it in.
• Make sure to taste as you add the miso-- too much will make the soup salty.
• Adjust miso to taste.
• In general, one TBS per cup of water is sufficient, but miso can vary greatly in strength and saltiness.
• Add tofu cubes gently.
• Add salmon pieces to top of pan and push carefully into the soup.
• Simmer until the salmon is cooked through.
• When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
• If desired, break into the soup an egg for each person and"poach" it.
• Put this on top of each portion.
• Taste the miso soup and adjust miso as necessary.
• Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
• Serve with rice.