Sumo Salmon Miso Soup

"Sumo wrestlers eat lots of "nabe" to get up to fighting weight. We've toned our salmon soup down a lot, so this really isn't going to pack on the pounds unless you eat it with a LOT of rice. Sumo wrestlers have their own recipes and vary the soup depending on the ingredients they have. This is our version of Ishikari Nabe, using ingredients that we are readily able to find here. It isn't authentic, but works with our kids. The recipe is meant to be adjusted to incorporate things you may have at hand. We often add spinach, squash, green onions, sweet onions, mushrooms. You can add the eggs if you want, usually the tofu and salmon are plenty for us. If you really want to eat like a sumo wrestler, you should just dump your STEAMED rice right into the soup."
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Ready In:


  • 8 cups dashi (see instructions)
  • 8 -10 tablespoons miso (fermented soy bean paste, white or dark, grainy or smooth, low sodium or not, use your favorite)
  • 12 head cabbage, cleaned and chopped
  • 3 carrots, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1 -2 lb salmon, in large bite-size pieces
  • 1 lb tofu, drained and cubed
  • egg, if desired
  • steamed rice


  • Dashi is a Japanese fish stock.
  • There are several ways to make this.
  • You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these.
  • The teabags have the correct amount of bonito flakes sealed into a little bag.
  • I always use the teabag bonito because there is no added MSG.
  • You can also make homemade fish stock, but be careful not to add too much salt.
  • Vegetable stock would be a fair substitute.
  • Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
  • Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
  • Add cabbage to pan.
  • Cook for 1-2 minutes or until cabbage is just crisp.
  • Put miso (starting with the lesser amount) into a sieve.
  • Dip the sieve into the stock and melt the miso into the soup.
  • The purpose of the sieve is to make sure there are no big miso chunks in the soup.
  • You can also disslove the miso into some hot dashi and slowly add it in.
  • Make sure to taste as you add the miso-- too much will make the soup salty.
  • Adjust miso to taste.
  • In general, one TBS per cup of water is sufficient, but miso can vary greatly in strength and saltiness.
  • Add tofu cubes gently.
  • Add salmon pieces to top of pan and push carefully into the soup.
  • Simmer until the salmon is cooked through.
  • When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
  • If desired, break into the soup an egg for each person and"poach" it.
  • Put this on top of each portion.
  • Taste the miso soup and adjust miso as necessary.
  • Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
  • Serve with rice.

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  1. Wonderful recipe! The soup is healthy and hearty! I made the dish with very fresh salmon from the Japanese supermarket, and it turned out absolutely divine!!



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