Miso Soup

by tina

Miso soup… My version. ^_^

Instead of using dashi granules, I use a salmon fillet to add extra flavor, and most of all it gives me more protein on top of the tofu.


  • 1 wild alaskan sockeye salmon 5-7 ounce fillet (frozen and individually vacuum packed, from Costco)
  • 4 cups water
  • 10 thin slices of ginger
  • 1/4-1/3 cup miso paste (all natural, low salt)
  • 1 tofu regular or silken, diced (I used the House brand regular tofu)
  • 1/8 cup wakame
  • 1 stalk green onion, chopped
(4-5 servings)

Here’s a picture mainly to show which miso paste and salmon fillet (defrosted the night before in fridge) I used:

In a pot, place the water and ginger in and bring it to a boil. Place the salmon in and continue boiling for ~3 minutes. Whisk in the miso paste with a spatula until all the paste has dispersed into the water (if you’re having trouble, try smashing the paste with the spatula against the side of the pot and then stir). Slice the salmon in half with the spatula (more of the salmon oils/flavor will go into the soup). Add the tofu and stir.  Place the lid over the pot. Once it reaches a boil, turn the temperature down to medium. Add the wakame, replace the lid, and let it simmer for ~5 minutes before serving. Add the green onions as garnish.

Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: