Salmon Miso Soup

Picture a bowl of steaming salmon miso soup, its aroma wrapping you in a warm embrace.

This simple, comforting dish is incredibly easy to make, offering a taste of Japanese tradition right in your kitchen.

As the miso paste melts into the water, the aroma deepens, and the salmon and tofu become tender, creating a delightful harmony of flavors.

Let’s bring this inviting dish to life and enjoy it together.

Kitchen Tools Required

• 1 medium pot
• 1 cutting board
• 1 knife
• 1 ladle

Ingredients

• 4 cups water
• 1/4 cup miso paste
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 200 grams salmon fillet, cut into bite-sized pieces
• 1 block (200 grams) firm tofu, cubed
• 1 cup spinach leaves
• 1/2 cup green onions, sliced
• 1 teaspoon grated ginger
• Salt to taste

Cook & Prep Time

Here is a timeline for efficiently managing your time while preparing and cooking Salmon Miso Soup:

1. Reading & Preparation (5 minutes)
   • Quickly read through the entire recipe to familiarize yourself with the steps and ingredients.
   • Gather all necessary equipment and ingredients.
2. Prep Work (10 minutes)
   • Minute 1-3: Cut the salmon fillet into bite-sized pieces and cube the tofu.
   • Minute 4-5: Slice the green onions and wash the spinach leaves.
   • Minute 6-7: Grate the ginger.
   • Minute 8-10: Measure out the miso paste, soy sauce, and sesame oil.
3. Cooking (20 minutes)
   • Minute 1: Heat the sesame oil in a medium pot over medium heat.
   • Minute 2: Add the grated ginger and cook for 1 minute until fragrant.
   • Minute 3: Pour in the water and bring to a gentle simmer.
   • Minute 4-5: Stir in the miso paste and soy sauce until fully dissolved.
   • Minute 6-12: Add the salmon pieces and tofu, and cook for 5-7 minutes until the salmon is cooked through.
   • Minute 13-14: Stir in the spinach leaves and green onions, and cook for another 2 minutes.
   • Minute 15-20: Taste and adjust seasoning with salt if needed, then remove from heat and let it rest for 5 minutes.
4. Serving (5 minutes)
   • Minute 1-5: Ladle the soup into bowls and serve warm.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat the sesame oil in a medium pot over medium heat.

Add the grated ginger and cook for 1 minute until fragrant.

Pour in the water and bring to a gentle simmer.

Stir in the miso paste and soy sauce until fully dissolved.

Add the salmon pieces and tofu, and cook for 5-7 minutes until the salmon is cooked through.

Stir in the spinach leaves and green onions, and cook for another 2 minutes.

Taste and adjust seasoning with salt if needed.

Remove from heat and let it rest for 5 minutes before serving.

Ladle into bowls and serve warm.

Serving Tips

• Steamed Rice: Pair the soup with steamed rice for a complete and satisfying meal.
• Seaweed Salad: Complement the soup with a revitalizing seaweed salad for a touch of crunch and additional nutrients.
• Pickled Vegetables: Add a tangy contrast with pickled vegetables to balance the rich flavors of the soup.
• Gyoza: Serve with gyoza (Japanese dumplings) for a delicious and filling accompaniment.
• Sashimi: Enhance the Japanese dining experience with a side of fresh sashimi for a light and protein-rich option.

Storage

Store leftover Salmon Miso Soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, avoiding boiling to maintain the soup’s delicate flavors and texture.

Freezing

To freeze Salmon Miso Soup, cool completely.

Then transfer to airtight containers, leaving space for expansion.

Label with date.

Consume within 2-3 months for best flavor and texture.

Reheating

To reheat Salmon Miso Soup, gently warm it on the stovetop over low heat.

Stir occasionally. Avoid boiling to prevent overcooking the salmon and tofu.

This will help preserve their texture and flavor.

Final Thoughts

Salmon miso soup is a comforting and nutritious dish that beautifully combines the rich flavors of miso with the tender texture of salmon.

It’s an easy-to-make soup that requires minimal preparation and cooking time, making it a perfect choice for a healthy meal.

The addition of tofu and spinach not only enhances the nutritional value but also adds a delightful variety of textures to the soup.

Remember to adjust the seasoning to your preference. By ensuring that the miso paste is fully dissolved, you can enjoy a smooth and flavorful broth.

Enjoy your warm bowl of salmon miso soup as a satisfying starter or a light main course.

Frequently Asked Questions

Can I Substitute Tofu With Another Ingredient?

You can substitute tofu with 200 grams of firm tempeh for a nutty flavor or 200 grams of cooked chickpeas for a heartier texture. Guarantee equal-sized pieces for even cooking. Adjust salt to taste during seasoning.

Is There a Vegetarian Version of This Soup?

You can make it vegetarian by substituting salmon with 200 grams of mushrooms for umami flavor. Increase tofu to 400 grams for protein. Follow the same cooking steps, ensuring mushrooms are cooked until tender before adding spinach.

What Type of Miso Paste Is Best for This Recipe?

You should use white miso paste for its mild, sweet flavor that complements salmon without overpowering it. Stir it into the simmering water until completely dissolved, ensuring a smooth texture and well-balanced taste.

How Do I Prevent Miso Paste From Clumping?

To prevent clumping, dissolve miso paste in a small bowl with a few tablespoons of hot broth before adding it to the pot. Whisk until smooth, then gradually incorporate into the soup while stirring continuously.

Can I Add Other Vegetables to the Soup?

You can add vegetables like mushrooms or carrots to the soup. Slice them thinly for even cooking. Add them in step 5 with the salmon and tofu. Adjust cooking time to guarantee vegetables are tender.

Salmon Miso Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Japanese

Servings 4 servings

Equipment

• 1 medium pot
• 1 Cutting board
• 1 Knife
• 1 Ladle

Ingredients

  

1x2x3x

• 4 cup water
• 1/4 cup miso paste
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 200 grams salmon fillet cut into bite-sized pieces
• 200 grams firm tofu cubed
• 1 cup spinach leaves
• 1/2 cup green onions sliced
• 1 teaspoon grated ginger
• salt to taste

Instructions

 

• Heat the sesame oil in a medium pot over medium heat.
• Add the grated ginger and cook for 1 minute until fragrant.
• Pour in the water and bring to a gentle simmer.
• Stir in the miso paste and soy sauce until fully dissolved.
• Add the salmon pieces and tofu, and cook for 5-7 minutes until the salmon is cooked through.
• Stir in the spinach leaves and green onions, and cook for another 2 minutes.
• Taste and adjust seasoning with salt if needed.
• Remove from heat and let it rest for 5 minutes before serving.
• Ladle into bowls and serve warm.

Notes

For the best results, ensure that the miso paste is fully dissolved into the soup to avoid any clumps. Be careful not to overcook the salmon as it can become dry; it should be just cooked through and tender. Adjust the amount of miso paste according to your preferred taste for a stronger or milder flavor.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.