Salmon Miso Soup Recipe with Carrots and Potatoes

By Sudachi · 30 min

Ingredients

Instructions

1. Peel 2 potatoes and ½ carrot, then cut into bite-sized pieces.
2. Soak the potato pieces in cold water for 5 minutes to draw off excess starch.
3. Blanch 10 snow peas in boiling water for 1 minute, drain, and set aside. Once cool enough to handle, halve them.
4. Drain the potatoes and rinse under cold water. Put them in a heatproof bowl with the carrot, add 1 tbsp water, cover with plastic wrap, and microwave at 600 W for about 3 minutes to parboil. (Alternatively, boil or steam until parboiled.)
5. Bring 500 ml dashi stock to a boil in a large pot. Add the parboiled potato, carrot and 100 g shimeji mushrooms. Check often so the vegetables do not overcook.
6. Meanwhile, heat 1 tsp cooking oil in a frying pan over medium heat. Season 2 salmon fillets (or double the number of mini fillets) with salt on both sides. Fry skin-side down for about 3 minutes per side until nicely browned, then remove from the heat.
7. When the potato and carrot are cooked to your liking, turn off the heat. Dissolve 2 tbsp yellow miso (awase) in a ladle or mesh spoon dipped into the broth, whisking to break up any lumps.
8. Divide the soup among bowls. Top each serving with half a salmon fillet (or one mini fillet), 5 snow pea halves and a small square of butter. Season with ground black pepper to taste.

Summarized from Sudachi's video. Watch it for the details.

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CarrotPotatoMushroomSalmonMisoShimeji mushroomSnow pea