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Japanese salmon soup recipe
This salmon miso soup was created for deep healing and nourishment in mind. The flavor of the broth is perfectly balanced with subtle notes of lemon grass, ginger, spice, saltiness, and earthy tones from the root vegetables.
If you cannot find fresh burdock, you can make a tea out of dried and add it to the broth after it has steeped for ten minutes. I list soy sauce but I like to use soy-free sauce by Big Tree, it contains raisin extract and ginger extract which add a subtle and nice sweetness. The abundance of fresh cilantro on top is a must, so load it up!
This soup was a total win, I hope you enjoy!
Salmon miso soup ingredients:
- 1/4 lb wild salmon
- 2 inches fresh ginger, very thin matchsticks
- 1 cup matchsticks of fresh unpeeled burdock(if fresh is not available, you can 1/2 cup dried burdock)
- 1 cup cubed daikon radish
- 2 medium carrots, cut into matchsticks
- 2 fresh lemon grass stalks
- 2 cup mixed mushrooms
- 2 small red chilies, such as arbol
- 2 TBS seaweed flakes(dulse works)
- 3 TBS toasted sesame oil
- 2 TBS soy sauce (I used Soy-free Marinade Teriyaki, Big Tree)
- 2 TBS miso
- Handful fresh cilantro, per serving
- 5 cups vegetable stock (I used Better than Bouillon Vegetable Flavor + water )
- Optional Garnish- sriracha + sesame seeds
Cut up the produce ingredients and add them to your soup pot with the broth and chiles, then bring to a rolling simmer, cover, lower heat and cook for 40 minutes.
Remove the lemon grass and chilies. Add the miso, soy sauce, sesame oil.
Cook the salmon, remove any bones, then add to the soup.
Serve and garnish with a generous amount of fresh cilantro, sriracha and sesame seeds.
*If using dried burdock: Make a tea out of it and add it to the broth. Deduct that amount from how much water or broth you are using.
Salmon miso soup
Ingredients
- 2 inches fresh ginger, very thin matchsticks
- 1 cup matchsticks of fresh unpeeled burdock(if fresh is not available, you can 1/2 cup dried burdock)
- 1 cup cubes unpeeled daikon
- 2 medium carrots, matchsticks
- 2 fresh lemon grass stalks
- 2 cups mixed mushrooms
- 2 red chilli, such as arbol
- 2 TBS seaweed flakes(dulse works)
- 3 TBS toasted sesame oil
- 2 TBS soy sauce(I used soy-free sauce from Big Tree)
- 2 TBS miso
- Handful fresh cilantro(per serving)
- 1/4 lb wild salmon
- 5 cups vegetable stock(I used Better than Bouillon Vegetable flavor + water)
Instructions
- Cut up the produce ingredients and add them to your soup pot with the broth and chiles, then bring to a rolling simmer, cover, lower heat and cook for 40 minutes. Remove the lemon grass and chilies. Add the miso, soy sauce, sesame oil. Cook the salmon, remove any bones, then add to the soup. Serve and garnish with a generous amount of fresh cilantro, sriracha and sesame seeds. *If using dried burdock: Make a tea out of it and add it to the broth. Deduct that amount from how much water or broth you are using.
