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Salmon Miso Soup
5 from 4 votes

Salmon Miso Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Side Dish, Soup, Lunch, Dinner
Cuisine: Japanese

Ingredients

  • 2 potato
  • ½ carrot
  • 1 tsp neutral cooking oil generic cooking oil
  • salt
  • 2 salmon or double the number of mini fillets, fillets
  • 1 tbsp water
  • 500 ml dashi stock
  • 100 g shimeji mushrooms
  • 10 snow peas
  • 2 tbsp yellow miso paste awase miso
  • butter
  • black pepper ground

Instructions

    Cup of Yum
  1. Peel 2 potatoes and ½ carrot and cut them into bitesize pieces.
  2. Soak the potatoes in a bowl of cold water for 5 minutes to remove excess starch.
  3. In the meantime, heat a frying pan over medium and add 1 tsp cooking oil. Sprinkle 2 salmon fillets (or double the amount of mini fillets) with salt on both sides, then place skin-side down and fry until nicely browned (approx 3 minutes on each side), then remove from the heat and set aside.
  4. Drain the potatoes and rinse with cold water. Place them in a heatproof bowl along with the carrots and add 1 tbsp water. Microwave at 600W for about 3 minutes as a shortcut for parboiling. (Alternatively, boil or steam until parboiled.)
  5. Pour 500 ml dashi stock into a large pot, add the parboiled potatoes, carrots and 100 g shimeji mushrooms, and bring to a boil.
  6. Boil a small separate pot of water and blanch 10 snow peas for 1 minute - this is for presentation so you can sprinkle them on top at the end. Alternatively, you can add the snow peas directly to the pot of dashi in the final minute of cooking.
  7. Drain the snow peas and set aside. Once the potato and carrots are cooked to your liking, turn off the heat. Place 2 tbsp yellow miso paste (awase miso) on a mesh spoon or ladle and dip it into the broth, whisking to incorporate it into the dashi and break any lumps.
  8. Divide the soup into serving bowls and place half a salmon fillet (or whole mini fillet), 5 snow peas and a small square of butter on top of each serving. Sprinkle with ground black pepper to taste. Enjoy!