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 778
printed 2

saved 0

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

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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.

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