This salmon and mushroom miso soup is a light, comforting starter to extend the Christmas celebrations. Quick to prepare, it pairs the delicacy of salmon with the woody aroma of mushrooms in a savory umami broth. Ideal for a light dinner or a post-holiday meal, this soup is simple, healthy, and delicious. To be made all year round!
Salmon and Mushroom Miso Soup Recipe
4
00:10
00:10
Easy
Ingredients
- 400 ml of dashi broth or vegetable broth
- 200 g fresh salmon
- 100 g shiitake mushrooms or button mushrooms
- 2 tablespoons miso paste
- 1 green onion
- 50 g tofu (optional)
Preparation
1
Heat the broth and dissolve the miso paste in it off the heat.
2
Cube the salmon and thinly slice the well-cleaned mushrooms.
3
Add them to the broth and cook for 5–7 minutes over low to medium heat (do not boil).
4
Add the cubed tofu and the sliced green onion. Serve piping hot!
