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We hope you got benefit from reading it, now let’s go back to salmon miso soup recipe. You can have salmon miso soup using 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Salmon miso soup:
- Provide Half a box of tofu
- Take Wakame or kelp (Japanese seaweed)
- Take 2 spoons miso
- Provide Some chopped mushroom
- Prepare 200 g salmon belly with skin
- Use Some leek and coriander
- You need 1 L vegetable stock(or use stock cube)
- Prepare 1 spoons cooking wine or mirin
- Take Salt and black pepper
- Provide Some Sesame oil
- Provide 2 spoons butter
Instructions to make Salmon miso soup:
- 1.Chop salmon belly into small pieces (if it is too big), Chop tofu into medium cubes
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- Open a small fire, put the butter into the pot,add salmon when butter melt, lie the skin face down, fry them until the skin become golden
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- Add stock or water， (later add stock cube) and add mushroom, cooking wine,tofu and seaweed(if you buy dried seaweed you should soak it first), cook for 10 min then skim the soup
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- Use a filter, add miso into the filter, stir it until the miso melt(as my picture shows). - Tip: after the miso melt, don't let the soup boiled, otherwise, the miso would lose its flavor
- 5.Cook for few minutes, add other seasoning and chops leek and coriander before the finish
This post may contain affiliate links. Marinated in a sweet and savory miso sauce, this Miso Salmon recipe makes a delicious weeknight. An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime. I made this simple miso soup that evokes the flavors of that Hokkaido-style nabe. It's simple because I used pre-cooked salmon leftover from dinner (we have baked salmon about once a week, so often.
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