Stretch just half a pound of salmon to feed four people in this satisfying miso-based soup. At only two ounces of fish per person, you may be able to spring for the ocean-friendly wild caught variety.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon lemon juice
- 8 ounces skin-on salmon fillet (preferably wild-caught)
- 3 coins ginger, smashed
- 2 scallions, green tops thinly sliced and white bottoms halved
- 1/3 cup yellow miso
- 8 shiitake mushrooms, stems removed and caps sliced
- 2 heads baby bok choy, cut into 1/2-inch pieces
- 4 cups cooked rice, hot
- 6 sheets roasted seaweed snack, cut into thin strips with shears
- Toasted sesame seeds, for garnish
- Sambal or other hot chili sauce, for serving, optional
Instructions
- Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.
- Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.
- Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.
- Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 446 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 31 mg |
| Sodium | 1606 mg |
Reviews
This was a perfect balance of hearty and light.
Pretty easy to make and so good!
This was excellent! It was my first time making this type of dish. Definitely going to make it again, especially since my wife loved it.
Perfect
This is an amazing recipe! It came together quick, and tasted restaurant-quality delicious.
I made this for Class at Le Cordon Bleu Portland and it came out GREAT!! I added Mussels and it made it even BETTER!!