Name: Nourishing Salmon Miso Soup
Prep time: 15 min
Cook time: 25 min
Total time: 42 min
Yield: 4
Cuisine: Japanese-Inspired
Ingredients: For the Broth; 4 cups unsweetened soy milk; 1 (4-inch) kombu sheet, wiped clean with a damp cloth; ¼ cup katsuobushi (bonito flakes, for umami depth); 2 small carrots, sliced into thin rounds; 3 turnips, peeled and cut into bite-sized pieces; For the Soup; 3 tbsp miso paste (white or red), dissolved in warm water; 1 tbsp sugar; Salt, to taste; ~225 g (about 8 oz) salmon, skin removed and cut into chunks; 2 scallions, sliced on the bias (plus extra for garnish)

Nourishing Salmon Miso Soup

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Nourishing salmon miso soup with tender salmon, root vegetables, and a deeply umami soy milk broth for a comforting, wholesome meal.

Author: Ella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 42 minutes
Yield: 4
Category: Main Course / Soup
Method: Simmering
Cuisine: Japanese-Inspired

Ingredients

For the Broth

4 cups unsweetened soy milk

1 (4-inch) kombu sheet, wiped clean with a damp cloth

¼ cup katsuobushi (bonito flakes, for umami depth)

2 small carrots, sliced into thin rounds

3 turnips, peeled and cut into bite-sized pieces

For the Soup

3 tbsp miso paste (white or red), dissolved in warm water

1 tbsp sugar

Salt, to taste

~225 g (about 8 oz) salmon, skin removed and cut into chunks

2 scallions, sliced on the bias (plus extra for garnish)

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Instructions

Infuse the Broth
Add soy milk and kombu to a pot and bring to a gentle simmer over medium heat (do not boil). Place bonito flakes in a tea bag or cheesecloth. Add to the pot and let infuse for 15 minutes to extract umami.

Prep Vegetables
While the broth infuses, slice carrots and cut turnips into even pieces for uniform cooking.

Simmer Vegetables
Remove kombu and bonito bag, gently squeezing out liquid before discarding. Add carrots and turnips to the pot and simmer on medium-low for 8–10 minutes, until tender but not mushy.

Add Miso Properly
In a small bowl, dissolve miso and sugar with a few tablespoons of warm broth until smooth. Stir this mixture back into the pot (never add miso directly).

Cook Salmon
Taste and adjust salt. Add salmon chunks and gently poach:

3–5 minutes for regular fillet

10–15 minutes for salmon belly
Cook just until opaque and flaky.

Finish & Serve
Remove from heat. Stir in scallions, reserving some for garnish. Ladle into bowls and serve hot.

Notes

Keep the soup below a boil to preserve miso’s flavor and prevent curdling.

Dissolving miso separately ensures a silky, even broth.

Serve with steamed rice or crusty bread for a complete meal.

Find it online: http://elladishes.com/nourishing-salmon-miso-soup/