Do you like soy milk?
Some people may choose soy milk instead of normal milk for their health…
Although the idea of which one is better or not depends on people, sometimes it’s nice to have soy milk taste in my diet.
I know some of young ladies in Japan like to drink soy milk for their healthy diet, and maybe they think it’s the trend and cool thing now haha.
I’ve already tried “SALMON miso soup” and “ASUKA JIRU: milk miso soup recipe” separately, so today’s miso soup will be kind of mix recipe of those two. Let’s create wonderful fusion!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
2 oz salmon, Chopped
2 oz shimeji mushrooms
0.2 oz butter
0.8 cups (200ml) water
0.8 cups (200ml) soy milk
*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. Stir-fry salmon with butter until browned.
2. Add water, shimeji mushrooms, and dashi granules. Simmer until salmon and shimeji mushrooms are cooked well.
3. Add soy milk and warm up. Then remove from heat.
4. Add miso paste and stir until miso is completely melted.
Ready to eat!
Tip: I used soy milk that is already well-seasoned (with salt and sugar) this time. So please fix the taste with your favorite seasonings if you use plain soy milk .
Soy milk, salmon, and miso are great combination indeed!
Milk was great partner with miso, but soy milk is also amazing. Double “SOY” ingredients are great partner each other I think.
Butter was just a topping last time for “SALMON miso soup”, but I fried salmon with butter this time. This step definitely made marvelous rich taste.
Enjoy your miso soup!