Sumo Salmon Miso Soup Recipes

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.

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.

DR. WEIL'S MISO SOUP

Steps:

• Heat canola oil in large pot. Add ginger and onion. Sauté over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well.
• Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
• Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes.
• Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.