Sumo Salmon Miso Soup

Recipe by Akikobay
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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