Salmon Miso Soup With Tofu | Easy & Healthy Asian Recipes | Asian Soup Recipes

salmon fillets

🥗Healthier: white fish

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast provides a similar umami flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Silken tofu is less expensive and has a similar texture.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Chicken broth is more accessible and cheaper.

Make a couple of slits in the kombu to release flavor.

Add kombu to a pot and break it in half.

Pour in 1 litre of water and bring it to just under boiling for 10 minutes.

Strain the kombu out after 10 minutes to keep the flavor in the water.

Add 3/4 of the bonito flakes to the pot just before straining and let it sit for 1 minute.

Strain the broth into a bowl to keep it fragrant.

Cut the firm tofu into small squares.

Dice the salmon into large squares for quick cooking.

Turn the heat to high and add the salmon to the pot.

Add the tofu to the pot after the salmon.

Add 2 tablespoons of white miso paste to the soup, adjusting to taste.

Cover the pot and bring the soup to a boil.

Check the pot to ensure it's boiling and serve with bonito shavings and chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens