Creamy Salmon Miso Soup
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Introduced in the 7th century by monks in Japan, miso paste (made of fermented soy beans) is one of Japan’s secrets to looking younger and living longer. High in antioxidants to help fight the effects of ageing miso is good for both your immune and digestive system, so what better ingredient to use in this recipe!

Similar to a creamy fish stew, this delicious creamy miso soup with fish and soy milk will help boost your general health with its ingredients packed full of vitamins and protein; and let’s not forget it also gives you the chance to savour the delicious mild and sweet flavours of miso too!

2 people 10 minutes 30 minutes spend

Ingredients

• 2 tbs White Miso Paste
• 1 sachet Konbu Dashi – mixed with 375ml water
• 1 tbs Cooking Sake
• 1 tbs Mirin
• 300ml Soy Milk
• 2 Salmon Fillets (or any meaty fish)
• 1 pack Shirataki Noodles – drained (optional)
• 6 Shiitake Mushrooms – rehydrated
• 1 Carrot
• 200g Broccoli
• 1 Potato

Suggested Drink: Gekkeikan Beauty Range Sake

How to prepare

Grab a saucepan and add the konbu dashi mixed with water, soy milk, miso paste, cooking sake and mirin. Mix well and simmer gently on a low heat. Stir and skim the impurities off the stock from time to time if needed.
While your soup stock is heating prepare your vegetables, peel and cut them into bite-sized pieces. Remove your shiitake mushrooms’ gard tips if necessary. Break your broccoli into florets.
After your stock has simmered for about 15 mins, add the vegetables and cover. Let them simmer until they become soft.

Finally, add the salmon and drained shirataki noodles to the pan. Leave everything to simmer for an extra 15 mins whilst still mixing from time to time. Your soup is now ready! Serve it as a filling starter or with cooked rice for a full meal. If you are looking for an extra healthy meal idea, check out our recipe on how to cook Japanese brown rice.