Chunky Miso Soup with Salmon and Vegetables

Make miso soup into a magnificent main by adding lots of fish and vegetables.

Recipe By: Oshaman-bay (https://cookbuzz.com/kitchen/444)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Salmon fillet 1
Salt as required
Potato (medium) 1
Onion (medium) 1/2
Carrot (medium) 1
Celery (leaves as well) 2
Ginger 1/2 thumb
Vegetable oil 1 tsp
Dashi stock granules (or fish stock cube) 1/2 tsp (or 1)
Hot water 600ml
Miso 35-40g
Spring onion 1
Chilli oil (optional) as you like

Method

1
Lightly salt the salmon, wrap in cling film and microwave for 2 minutes. Cut the vegetables to bitesize pieces. Finely chop the ginger.
2
Put the vegetable oil in a pan and add all the vegetables except the spring onion. Fry for 2 minutes on medium heat.
3
Add the hot water and dashi stock and boil for 5 minutes on high heat. Once the potato has softened, dissolve in the miso on low heat.
4
In the meantime, break up the cooked salmon into large chunks. Add the juice from the salmon into the miso soup.
5
Pile the cooked vegetables from the miso soup high in a bowl and gently place the salmon on top. Finally pour the miso soup around.
6
Scatter with the finely chopped spring onions and drizzle some chilli oil if you like. Bon appetit!

Tips & Note

Chunky Miso Soup with Salmon and Vegetables

Make miso soup into a magnificent main by adding lots of fish and vegetables.

Recipe By: Oshaman-bay (https://cookbuzz.com/kitchen/444)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Salmon fillet 1
Salt as required
Potato (medium) 1
Onion (medium) 1/2
Carrot (medium) 1
Celery (leaves as well) 2
Ginger 1/2 thumb
Vegetable oil 1 tsp
Dashi stock granules (or fish stock cube) 1/2 tsp (or 1)
Hot water 600ml
Miso 35-40g
Spring onion 1
Chilli oil (optional) as you like

Chunky Miso Soup with Salmon and Vegetables

Recipe ID :2438 Posted on 27 FEB 2017

Serves 2

Prep 5min
Cook 10min
views 1,302
printed 2

saved 0

Make miso soup into a magnificent main by adding lots of fish and vegetables.

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Ingredients

Print Ingredients Email Ingredients
1
as required
1
1/2
1
2
1/2 thumb
1 tsp
1/2 tsp (or 1)
600ml
35-40g
1
as you like

Method

Prep
5min
Cook
10min
1
Lightly salt the salmon, wrap in cling film and microwave for 2 minutes. Cut the vegetables to bitesize pieces. Finely chop the ginger.
2
Put the vegetable oil in a pan and add all the vegetables except the spring onion. Fry for 2 minutes on medium heat.
3
Add the hot water and dashi stock and boil for 5 minutes on high heat. Once the potato has softened, dissolve in the miso on low heat.
4
In the meantime, break up the cooked salmon into large chunks. Add the juice from the salmon into the miso soup.
5
Pile the cooked vegetables from the miso soup high in a bowl and gently place the salmon on top. Finally pour the miso soup around.
6
Scatter with the finely chopped spring onions and drizzle some chilli oil if you like. Bon appetit!
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