Salmon Miso Soup

Salmon Miso Soup

A twist on traditional fish stew, this silky, savoury soup blends Japanese seasonings, fresh vegetables, soy milk and tender salmon for a truly soothing experience.

  • 30 mins
  • Medium
  • Mains
  • 1-2 Servings

Ingredients

  • 200g salmon fillet, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 small onion
  • 1 medium carrot
  • 100g shiitake mushrooms
  • 1 small piece of ginger
  • 500ml chicken or vegetable stock
  • 1 tbsp Yutaka Miso Paste
  • 100ml coconut milk
  • 1 tbsp Yutaka Soy Sauce
  • 1 tsp sesame oil
  • 2 spring onions (optional, for garnish)

Directions

  1. Peel and finely slice the onion. Peel and slice the carrot into thin rounds. Slice the mushrooms and grate the ginger.
  2. Heat the vegetable oil in a medium-sized pot over medium heat. Add the sliced onion and carrot, and saute for 3-4 minutes until they start to soften.
  3. Add the grated ginger and sliced mushrooms to the pot and cook for an additional 2-3 minutes until fragrant and the mushrooms to the pot and cook for an additional 2-3 minutes until fragrant and the mushrooms begin to soften.
  4. Pour in the chicken or vegetable stock and bring to a simmer. Cook for 5-6 minutes, or until the carrot is tender.
  5. In a small bowl, mix the miso paste with a few tablespoons of the hot broth to dissolve, then stir the mixture back into the pot.
  6. Add thr soy sauce, sesame oil, and coconut milk. Stir to combine and bring the soup back to a gentle simmer.
  7. Gently add the salmon  pieces to the soup and cook for 4-5 minutes until the salmon is cooked through.
  8. Season with salt and pepper to taste.
  9. Finely slice the spring onions (if using) and serve the soup hot, garnish with the spring onions if desired.  

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