Saturday 5 April 2014

Salmon Miso Soup by Sharron Wee

Salmon Miso Soup ( recipe loosely adapted from

Note - Do not boil miso soup as the high heat may cause fermentation and indigestion, so all you need to do is to dissolve the miso paste in hot stock and then stir it into the soup pot - quick and easy!


  • 1 litre water
  • 1/2 tbsp dashi powder ( I use the Dashi satchet avail in NTUC supermarkets)
  • 1 tbsp miso paste to taste
  • 150 grams daikon (white radish) sliced very thinly
  • 1 large portion of  salmon fillet  cleaned; rubbed with some salt for 5 minutes before rinsing off
  • 100 grams enoki or shimeji mushrooms/ ends trimmed
  • 50 grams tofu cubed
  • 2 tbsp dried wakame (Japanese seaweed)
  • 1 tbsp chopped spring onions (scallions)
  • 1 tbsp sake optional


  1. In a pot, bring water and dashi to boil. Transfer 1 -2 ladles of hot stock to a small bowl and stir to dissolve miso paste completely.
  2. Reduce heat, add daikon. Simmer for about 10-15 minutes until softened.
  3. Add salmon and simmer for another 5 minutes, or until the fish is cooked.
  4. Add mushrooms, tofu and wakame. Simmer for a short few minutes.
  5. Return the miso mixture prepared in step 1 back to the pot, while the soup is still hot. Stir evenly. Add sake and let the alcohol evaporate after a few seconds. Garnish with chopped spring onions.
Noob Cook Tips:
  1. Different brands of miso have varying saltiness, so adjust to taste accordingly.

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