Miso Salmon Soup with Tofu and Seaweed Recipe

Preparation Time: 10m
Cook Time: 15m
Total Time: 25m
Servings: 4

September 5, 2024 4.8

This Miso Salmon Soup with Tofu and Seaweed is a comforting and nutritious dish, brimming with the rich flavours of miso, tender Tasmanian salmon, and earthy seaweed. It's a well-balanced and wholesome meal that's quick to prepare, making it perfect for a light lunch or dinner.

Ingredients:

300g Tasmanian salmon fillet, cut into chunks
1.5L dashi stock
3 tbsp white miso paste
150g firm tofu, cubed
2 tbsp dried seaweed (wakame), soaked in water
1 tsp grated ginger
Spring onions and sesame seeds, for garnish
Steamed rice, for serving (optional)

Instructions:

1 Prepare the Broth
In a pot, bring dashi stock to a simmer. Add miso paste and stir until fully dissolved. Add sliced ginger for extra depth of flavour.
2 Cook the Salmon and Tofu
Gently add the Tasmanian salmon chunks, cubed tofu, and seaweed to the broth. Simmer for 5-7 minutes until the salmon is cooked through and the tofu is heated.
3 Serve
Ladle the soup into bowls, garnishing with sliced spring onions and sesame seeds. Serve immediately with a side of steamed rice, if desired.