Miso Salmon Soup with Tofu and Seaweed Recipe

豆腐海藻味噌三文鱼汤食谱

2024年9月5日 4.8

这道味噌三文鱼豆腐海藻汤是一道令人舒心又营养的菜肴，充满了味噌、嫩滑的塔斯马尼亚三文鱼和泥土味的海藻的浓郁味道。这是一道营养均衡、有益健康的菜肴，准备起来很快，非常适合作为一顿清淡的午餐或晚餐。

Ingredients:

300 克塔斯马尼亚鲑鱼片，切块
1.5L 高汤
3 汤匙白味噌酱
150克老豆腐，切块
2 汤匙干海藻（裙带菜），浸泡在水中
1 茶匙姜末
葱和芝麻，用于装饰
蒸米饭，供食用（可选）

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.