Nourishing Salmon Miso Soup

Why You’ll Love This Recipe

I enjoy this recipe because it’s both nourishing and flavorful, with simple ingredients that shine when treated gently. The miso adds depth, the soy milk keeps the broth creamy without dairy, and the salmon makes it hearty enough to serve as a full meal. I also like how calming the cooking process feels, especially when the broth slowly infuses with umami.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the broth:
1/4 cup katsuobushi (bonito flakes)
4-inch kombu sheet, wiped clean
2 small carrots, thinly sliced
3 turnips, peeled and cut into bite-sized pieces
4 cups unsweetened soy milk

For the soup:
3 tablespoons miso (white or red), dissolved in warm water
2 scallions, sliced
225 g salmon, skin removed and cut into chunks
1 tablespoon sugar
Salt to taste

Directions

I start by pouring the soy milk into a pot and adding the cleaned kombu sheet. I bring it to a gentle simmer over medium heat. I place the katsuobushi in a small tea bag or cheesecloth and add it to the pot once the soy milk begins to simmer. I let it infuse for about 15 minutes, since this slow process builds the deep umami base of the soup.

While the broth infuses, I prepare the vegetables by slicing the carrots into thin rounds and cutting the turnips into even bite-sized pieces. I find that keeping the pieces similar in size helps them cook evenly.

Once the broth is infused, I remove the kombu and bonito bag, gently squeezing them to release any remaining liquid. I add the carrots and turnips to the pot and simmer over medium-low heat for 8 to 10 minutes, until they’re tender but still hold their shape.

In a small bowl, I dissolve the miso and sugar with a few spoonfuls of warm broth, stirring until smooth. I pour this mixture back into the pot, stirring gently so the miso distributes evenly without clumping. I taste and add salt if needed.

I add the salmon chunks to the simmering soup and gently poach them. If using thicker cuts, I cook them for about 10 to 15 minutes; for regular fillet pieces, I cook for 3 to 5 minutes, just until opaque and flaky.

I remove the pot from the heat and stir in the sliced scallions, reserving a few for garnish. I ladle the soup into bowls and serve it hot.

Servings and Timing

I get about 4 servings from this recipe.
Prep time is approximately 15 minutes.
Cook time is about 25 minutes.
Total time comes to roughly 42 minutes.

Variations

I sometimes add mushrooms or tofu for extra texture. When I want more greens, I stir in spinach or bok choy right at the end. I’ve also used a mix of white and red miso for a deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the soup gently over low heat and avoid boiling so the miso and salmon stay tender.

FAQs

Can I use water instead of soy milk?

I can, but I find soy milk adds creaminess and richness that water doesn’t provide.

What type of miso works best?

I like white miso for a milder flavor, but red miso works well when I want something bolder.

How do I avoid overcooking the salmon?

I add it near the end and watch closely, removing it as soon as it flakes easily.

Can I make this soup vegetarian?

I skip the salmon and bonito flakes and add tofu and mushrooms instead.

Is this soup very sweet?

I find the sugar subtle and balancing, but I reduce or omit it if I prefer a more savory profile.

Conclusion

I find this Nourishing Salmon Miso Soup to be a soothing, flavorful dish that’s perfect for cooler days or when I want something wholesome and comforting. With its gentle broth, tender fish, and balanced umami, it’s a recipe I return to whenever I need a bowl of warmth and nourishment.

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