Creamy Salmon Miso Soup

Ease:: Medium
Serves:: 2
Prep time:: 10 minutes
Cook time:: 30 minutes
Total time:: 40 minutes

This easy creamy salmon miso soup recipe combines the umami flavours of miso and salmon for a uniquely hearty savoury flavour experience.

Ingredients

2 tbsp white miso paste

1 sachet kombu dashi powder

375ml water

1 tbsp cooking sake

1 tbsp mirin

300ml soy milk

2 salmon fillets

1 pack shirataki noodles – drained (optional)

6 shiitake mushrooms – rehydrated

1 carrot

200g broccoli

1 potato

Method

Make the soup: grab a saucepan and add 1 sachet kombu dashi powder with 375ml water, 300ml soy milk, 2 tbsp white miso paste, 1 tbsp cooking sake and 1 tbsp mirin. Mix well and simmer gently on a low heat. Stir and skim the impurities off the stock if needed.

Cut the vegetables: while your soup stock is heating prepare your vegetables, peel and cut 1 carrot and 1 potato into bite-sized pieces. Remove 6 shiitake mushrooms’ stems if necessary. Break 200g broccoli into florets.

Cook the vegetables: after your stock has simmered for about 15 mins, add the vegetables and cover. Let them simmer until they become soft.

Add 2 salmon fillets and 1 pack of drained shirataki noodles to the pan: leave everything to simmer for an extra 15 minutes whilst still mixing from time to time. Serve it as a filling starter or with cooked rice for a full meal. If you are looking for an extra healthy meal idea, check out our recipe on how to cook Japanese brown rice.