Miso Salmon Soup with Tofu and Seaweed Recipe

Miso Salmon Soup with Tofu and Seaweed Recipe

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
    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
    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
    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.

返回博客