Salmon miso soup
Description
The soup is simple and quick to prepare. Miso soup cooks very fast, not counting the soaking time for dried mushrooms and seaweed, so everything should be prepared in advance. If you manage to buy granulated "Hondashi" stock, be sure to add it according to the instructions together with the salmon and mushrooms; it will give the soup a rich fish flavor. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make the soup. In addition to the salmon backbone, I also had the upper fins and bellies.
- 2
Step 2
First, soak the seaweed in cold water and the shiitake mushrooms in boiling water; let them swell. In a small bowl, dissolve the miso paste in a small amount of drinking water.
- 3
Step 3
Pour water into a saucepan or small pot, add the salmon backbone and sliced mushrooms, along with the soaking liquid from the shiitake mushrooms. Bring to a boil, then simmer over medium heat for about 10 minutes.
- 4
Step 4
Remove the fish bones from the broth, then transfer the drained wakame seaweed to a pot.
- 5
Step 5
Immediately add the salmon fillet cut into small cubes. If there was a little meat left on the backbone, scrape it off with the tip of a teaspoon and return it to the pot. Bring the broth to a boil, taste for salt, and if it's not enough, add a little soy sauce to taste.
- 6
Step 6
Finally, add the tofu cut into cubes to the soup and immediately turn off the stove.
- 7
Step 7
The delicious salmon miso soup is ready! Ladle it into bowls, sprinkle with chopped green onions, and serve. I also like to top this soup with roasted sesame seeds, although they're not in the original recipe.