Ishikari Hot-Pot Style Salmon Miso Soup

This recipe uses the other unflaked half of a salmon fillet, it's enough to make a delicious miso soup!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 1 Prep: 10 min Cook: 10 min

Ingredients

Salmon fillet 1
Salt a pinch
Hot water 400ml
Fish stock cube 1/3
Potatoes 50g
Onion 1/4
Chinese leaves 50g
Miso (red or mixed) 20g
Butter 1/2 tsp
Spring onion 1/4

Method

1
This is the fillet of salmon. Lightly sprinkle with salt and keep aside for 5 minutes. Cover loosely with cling film and zap in a microwave for 90 seconds.
2
It's about 80% cooked now. Flake half the fillet for using in a rice ball recipe (see below for the recipe link) and leave the other half for the Ishikari pot-style miso soup.
3
Cover both halves again with cling film and microwave for 60 seconds. You might need to cook for a bit longer if any of the salmon remains bright pink. Use the unflaked half (with skin and fat) in this miso soup recipe.
4
Boil the hot water in a pan and add the sliced potatoes. After a few minutes, add the sliced onions and then the Chinese leaves.
5
When the potatoes are cooked through, turn the heat down to medium and add the miso through a strainer or dissolved in water to prevent lumps.
6
Add the melted butter and mix well. Gently add the salmon from Step 3 and divide into 3 pieces using a fork.
7
The soup is ready when the salmon is heated through. Transfer to serving bowls and sprinkle with the finely chopped spring onions and some chilli powder if you like.
8
Use the flaked salmon in this recipe for Flaked Salmon Onigiri.

Tips & Note

If you don't like salmon skin, just remove. But it's actually quite delicious and has lots of collagen. I sliced it finely.

Ishikari Hot-Pot Style Salmon Miso Soup

This recipe uses the other unflaked half of a salmon fillet, it's enough to make a delicious miso soup!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 1

Prep: 10 min

Cook: 10 min

Ingredients

Salmon fillet 1
Salt a pinch
Hot water 400ml
Fish stock cube 1/3
Potatoes 50g
Onion 1/4
Chinese leaves 50g
Miso (red or mixed) 20g
Butter 1/2 tsp
Spring onion 1/4

Ishikari Hot-Pot Style Salmon Miso Soup

Recipe ID :2370 Posted on 03 FEB 2017

Serves 1

Prep 10min
Cook 10min
views 4,142
printed 3

saved 0

This recipe uses the other unflaked half of a salmon fillet, it's enough to make a delicious miso soup!

Share

Ingredients

Print Ingredients Email Ingredients
1
a pinch
400ml
1/3
50g
1/4
50g
20g
1/2 tsp
1/4

Method

Prep
10min
Cook
10min
1
This is the fillet of salmon. Lightly sprinkle with salt and keep aside for 5 minutes. Cover loosely with cling film and zap in a microwave for 90 seconds.
2
It's about 80% cooked now. Flake half the fillet for using in a rice ball recipe (see below for the recipe link) and leave the other half for the Ishikari pot-style miso soup.
3
Cover both halves again with cling film and microwave for 60 seconds. You might need to cook for a bit longer if any of the salmon remains bright pink. Use the unflaked half (with skin and fat) in this miso soup recipe.
4
Boil the hot water in a pan and add the sliced potatoes. After a few minutes, add the sliced onions and then the Chinese leaves.
5
When the potatoes are cooked through, turn the heat down to medium and add the miso through a strainer or dissolved in water to prevent lumps.
6
Add the melted butter and mix well. Gently add the salmon from Step 3 and divide into 3 pieces using a fork.
7
The soup is ready when the salmon is heated through. Transfer to serving bowls and sprinkle with the finely chopped spring onions and some chilli powder if you like.
8
Use the flaked salmon in this recipe for Flaked Salmon Onigiri.

Tips & Note

If you don't like salmon skin, just remove. But it's actually quite delicious and has lots of collagen. I sliced it finely.

HOME
KitchenCIB
I’ve got 207 recipes!

KITCHENCIB
Step into my kitchen!
Kids love this because of its creamy taste.
Tinned salmon, Onion, Mushrooms, Carrot, Butter, Flour, Milk, Single cream, Salt & pepper, [Butter Rice], Rice, Vegetable oil, Bay leaf
HOME
This works well with really thick slices of bread (if you can find it) or two medium ones pressed together. An unusual but tasty breakfast option.
Frozen spinach, Bacon rashers, Mushrooms, Double cream, Butter, Salt & pepper, Cheddar cheese (grated), Chicken stock cube, Eggs, Sliced bread (white, medium)
HOME
Chop roughly and stir fry quickly - what more do you need?
Chinese leaves, Chipolata sausages, Salt & pepper, Green peas (frozen), Chicken stock cube, Hot water, Ketchup, Soy sauce, Honey, Baby mushrooms
HOME
Shiso herbs typically go with mooli, but I used coriander this time which makes it more Asian.
Fresh mooli, Pickled mooli (takuan), Coriander leaves, Ponzu dressing
HOME
This is usually made by deep frying or grilling, but steaming is healthier...and it works!
Aubergine (large), Vegetable oil, Miso (red), Mirin, Sugar, Sake (or white wine), Sesame seeds
HOME
The matcha flavour will slowly creep up on you.
Eggs, Condensed milk, Evaporated milk, Vanilla extract, Granulated sugar, Water, Matcha, Warm water
HOME

Similar Recipe

Although you can make this in a few minutes, it will be even more delicious if you can wait for another half an hour as the umami flavour comes out from the squid jerky.
Hot water, Dashi stock granules, Miso, Chinese leaves, Celery, Spring onion, Squid Jerky
Tobuchan
HOME
The ham give a good umami to this miso soup.
Potato (medium), Sliced ham, Spring onion, Dashi stock granules (or fish stock cube), Miso paste, Hot water, Chilli oil
Sausages are already well seasoned. so you can use them as tasty meatballs.
Sausages (your favourite), Cabbage leaves (sweetheart), Carrot, Celery, Onion, Ginger, Potatoes (medium), Hot water, Dashi stock granules, Miso
If you're looking for umami, nori seaweed has it!
Onion, Butter, Ginger, Hot water, Dashi stock granules, Miso , Nori seaweed sheets, Sesame seeds
cookbuzz
PRO
You can now enjoy a miso soup as a meal, not just soup
Chicken thigh or breast, Salt & pepper, Soy sauce, Potatoes (medium), Carrot (small), Celery, Bok choy bunch, Vermicelli, Ginger, Red chilli, Dashi stock granule (or fish stock cube), Vegetable oil, Miso
KitchenCIB
HOME
《Video》Parsnips have a particular taste and sweetness, so when they're curried, they have a totally different flavour. A delicious soup to stimulate the appetite. The crisps on top are also parsnips!
Parsnips, Parsnips for crisps (small), Onion (small), Unsalted butter, Water, Curry powder, Salt, Light brown sugar, Milk, Vegetable oil for frying, Garam masala
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME