Miso Salmon Soup Recipes

MISO SALMON SOUP WITH BROCCOLI, BOK CHOY, AND ENOKI MUSHROOMS

Steps:

• Put the miso paste in a saucepan and whisk in the stock. Sample and add a little salt if needed. Get broth to a slow cooking simmer (don't boil too quickly, or it may detach), now add the lime leaves, chilies, and ginger.
• Cut the salmon in half widthways, then add to the stock, skin side down, and gently simmer for 8-10 minutes, basting the salmon in the liquid until cooked through.
• Detached the Bok choy leaves from the stems. Cut the stems into bite-sized portions and shred the leaves. Cut the broccoli into bite-sized pieces as well.
• Cautiously move the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the stock residual in the pan back to the boil.
• Place the broccoli into the broth to cook, and the next 30 seconds later place the Bok choy stems. Continue cooking for an additional 1-2 minutes, now add the shredded Bok choy leaves. Continue cooking for roughly 1 minute until Bok choy leaves are wilted. In the meantime, fragment the cooked salmon into big chunks, disposal of the skin.
• Right before serving, now place half the enoki mushrooms to the broth. Wipe your serving bowls with a little toasted sesame oil, at that point separate the leftover enoki mushrooms amongst them. Now place some flaked salmon and green vegetables to each bowl, now ladle over some broth. Serve instantly, decorated with coriander if liked.

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

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
• In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
• Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

SALMON MISO SOUP

Steps:

• Get your salmon stock or dashi warm in a pot. Cook your soba noodles according to the instructions on the package. Drain and set some in each person's bowl.
• Add some salmon to each bowl, along with some green onions.
• Mix the miso with the stock -- you can double the amount of miso if you'd like -- and pour into each person's bowl. Serve at once.

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.