Savory Japanese Miso and Salmon Soup Recipe

Are you ready to warm your soul with a bowl of Japanese Miso and Salmon Soup? This delightful seafood soup combines the rich umami flavors of miso with tender salmon pieces, creating a dish that is not only comforting but also incredibly satisfying. Perfect for any time of year, this recipe will transport you to a serene Japanese kitchen with every spoonful.

Miso, a staple in Japanese cuisine, enhances the flavor profile of this soup while providing a nourishing base. The addition of fresh salmon not only adds a boost of protein but also a distinct richness that pairs beautifully with the miso. This is more than just a recipe; it’s a celebration of flavors that will leave your taste buds dancing.

Delicious and Nutritious Salmon and Miso Soup

A bowl of Japanese Miso and Salmon Soup garnished with spinach, green onions, and seaweed.

This Japanese Miso and Salmon Soup is a comforting blend of savory miso broth, flaky salmon, and fresh vegetables. Each sip is a perfect balance of umami and heartiness, making it a wonderful choice for seafood soup lovers.

The taste is deeply satisfying, with the miso providing a slightly salty and earthy flavor, while the salmon adds a buttery texture that elevates the soup to new heights.

Ingredients

2 cups dashi broth (or vegetable broth)
2 tablespoons miso paste (white or red)
200g fresh salmon fillet, skin removed and diced
1 cup tofu, cubed
1 cup spinach or bok choy, chopped
2 green onions, sliced
1 tablespoon sesame oil
1 teaspoon soy sauce (optional)
Seaweed (nori) for garnish (optional)

Instructions

Prepare the Broth: In a pot, bring the dashi broth to a gentle simmer over medium heat.
Mix Miso: In a small bowl, combine the miso paste with a ladle of hot broth and whisk until smooth. Gradually stir this mixture back into the pot.
Add Salmon: Gently add the diced salmon and tofu into the pot, cooking for about 5 minutes or until the salmon is just cooked through.
Incorporate Vegetables: Add the spinach or bok choy and green onions, stirring until wilted.
Finish: Drizzle with sesame oil and soy sauce if desired. Adjust seasoning to taste.
Serve: Ladle the soup into bowls, garnishing with seaweed if using. Enjoy hot!