Miso soup is a traditional Japanese soup consisting of a stock called "dashi" and a seasoning called "miso" (fermented soybeans).
Today I added a variety of vegetables and a canned salmon to my miso soup. Canned salmon usually comes with the meat and bones and is loaded with vitamins, minerals, calcium and Omega 3 fatty acids.
This soup is a meal itself.
Salmon Miso Soup
Yield: about 8 bowlsIngredients:
5 cups water
2 dashi packs
1 lb vegetables such as carrots, turnips, potatos, napa cabbage and burdock (gobo)
14 3/4 oz canned salmon
4 tablespoons miso
3 green onions
1/2 teaspoon ginger juice (optional)
To make dashi, add the water and dashi packs in a large pot. Bring to a boil, and simmer over medium-low heat for 5 minutes. Discard the dashi packs.
Meantime, peel and thin-slice the burdock. Soak in water for a couple of minutes and then drain. Add to the pot and simmer for 10 minutes.
Cut the vegetables except green onions into 1/4 inch cubes or thin slices and add to the pot. Continue to cook until tender.
Drain water from the canned salmon and add to the pot.
In a bowl, stir together a ladle of broth from the pot and the miso to loosen the consistency. Return in the pot and stir gently.
Slice the green onions and add to the pot as well as the ginger juice. (Try not to boil the soup after you put miso in.)
- Dashi packs and miso should be available at Japanese grocery stores.
- You can use other vegetables like daikon radish and cabbage.