Have you ever tried a Japanese stew (hotpot) called “Nabe”?
Since Nabe can warm your body, it is one of the most popular dishes during winter season in Japan. Nabe is stew of vegetables, mushrooms, meat, and seafoods cooked in a big pot. You can use any ingredient you like, and you can also choose the taste depending on your prefer. I love to use soy sauce taste, soy bean taste, and kimchi taste. There are a lot of kind of taste for Nabe, so I could even eat Nabe everyday by changing the taste haha.
I would like to introduce “SALMON miso soup” today. Actually it’s inspired by a Nabe recipe used in Hokkaido, Japan.
The Nabe using salmon and miso as main materials is called “Ishikari Nabe”. The number of salmon catch is very high in Hokkaido, so “Ishikari Nabe” had become local cuisine there.
“SALMON miso soup” I will introduce today is kind of “Ishikari Nabe-style”!
If you are tired of usual salmon dish, please try this recipe! I bet you will see an unexpected side of salmon.
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
2.5 oz salmon, Chopped
1.5 oz green onion, Chopped
1.5 oz carrot, Sliced
1.5 oz daikon, Sliced
1/2 teaspoon butter
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Heat water, green onion, carrot, and daikon in a saucepan until daikon and green onion turn translucent.
2. Add salmon and dashi granules. After salmon is cooked through, remove from heat.
3. Add miso paste and stir until miso is completely melted. Put butter as a topping.
Ready to eat!
I bought salted salmon this time, so I used less miso paste (0.5 oz) to adjust salinity.
I think you would use normal salmon, in that way, you can use about 1 oz miso paste.
A small piece of butter make the soup so mild and rich. I LOVE the combination of miso and butter…!
Enjoy your miso soup!