MISO SALMON SOUP WITH BROCCOLI, BOK CHOY, AND ENOKI MUSHROOMS
The dish has deep and superb flavor to this zesty broth. Poaching is a pretty, gentle way of cooking the salmon.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Put the miso paste in a saucepan and whisk in the stock. Sample and add a little salt if needed. Get broth to a slow cooking simmer (don't boil too quickly, or it may detach), now add the lime leaves, chilies, and ginger.
- Cut the salmon in half widthways, then add to the stock, skin side down, and gently simmer for 8-10 minutes, basting the salmon in the liquid until cooked through.
- Detached the Bok choy leaves from the stems. Cut the stems into bite-sized portions and shred the leaves. Cut the broccoli into bite-sized pieces as well.
- Cautiously move the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the stock residual in the pan back to the boil.
- Place the broccoli into the broth to cook, and the next 30 seconds later place the Bok choy stems. Continue cooking for an additional 1-2 minutes, now add the shredded Bok choy leaves. Continue cooking for roughly 1 minute until Bok choy leaves are wilted. In the meantime, fragment the cooked salmon into big chunks, disposal of the skin.
- Right before serving, now place half the enoki mushrooms to the broth. Wipe your serving bowls with a little toasted sesame oil, at that point separate the leftover enoki mushrooms amongst them. Now place some flaked salmon and green vegetables to each bowl, now ladle over some broth. Serve instantly, decorated with coriander if liked.
Nutrition Facts :
GLAZED SALMON MISO SOUP RICE BOWL
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.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
COCONUT-MISO SALMON CURRY
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, curries, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams
SALMON MISO SOUP
Once you have the broth -- my recipe for salmon stock is here -- this comes together quickly. You can also use a basic Japanese dashi instead.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Soup
Time 40m
Number Of Ingredients 5
Steps:
- Get your salmon stock or dashi warm in a pot. Cook your soba noodles according to the instructions on the package. Drain and set some in each person's bowl.
- Add some salmon to each bowl, along with some green onions.
- Mix the miso with the stock -- you can double the amount of miso if you'd like -- and pour into each person's bowl. Serve at once.
Nutrition Facts : Calories 405 kcal, Carbohydrate 64 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 2474 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
MISO SALMON WITH GINGER NOODLES
Try this healthy dinner dish of wholemeal noodles, peppers, leeks and spinach and omega-3-rich salmon fillets. It's ready in under 25 minutes
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 22m
Number Of Ingredients 11
Steps:
- Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
- Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
- Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates, top with the salmon and any juices and serve.
Nutrition Facts : Calories 516 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
SUMO SALMON MISO SOUP
Sumo wrestlers eat lots of "nabe" to get up to fighting weight. We've toned our salmon soup down a lot, so this really isn't going to pack on the pounds unless you eat it with a LOT of rice. Sumo wrestlers have their own recipes and vary the soup depending on the ingredients they have. This is our version of Ishikari Nabe, using ingredients that we are readily able to find here. It isn't authentic, but works with our kids. The recipe is meant to be adjusted to incorporate things you may have at hand. We often add spinach, squash, green onions, sweet onions, mushrooms. You can add the eggs if you want, usually the tofu and salmon are plenty for us. If you really want to eat like a sumo wrestler, you should just dump your STEAMED rice right into the soup.
Provided by Akikobay
Categories Japanese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dashi is a Japanese fish stock.
- There are several ways to make this.
- You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these.
- The teabags have the correct amount of bonito flakes sealed into a little bag.
- I always use the teabag bonito because there is no added MSG.
- You can also make homemade fish stock, but be careful not to add too much salt.
- Vegetable stock would be a fair substitute.
- Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
- Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
- Add cabbage to pan.
- Cook for 1-2 minutes or until cabbage is just crisp.
- Put miso (starting with the lesser amount) into a sieve.
- Dip the sieve into the stock and melt the miso into the soup.
- The purpose of the sieve is to make sure there are no big miso chunks in the soup.
- You can also disslove the miso into some hot dashi and slowly add it in.
- Make sure to taste as you add the miso-- too much will make the soup salty.
- Adjust miso to taste.
- In general, one TBS per cup of water is sufficient, but miso can vary greatly in strength and saltiness.
- Add tofu cubes gently.
- Add salmon pieces to top of pan and push carefully into the soup.
- Simmer until the salmon is cooked through.
- When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
- If desired, break into the soup an egg for each person and"poach" it.
- Put this on top of each portion.
- Taste the miso soup and adjust miso as necessary.
- Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
- Serve with rice.
Nutrition Facts : Calories 264.1, Fat 7, SaturatedFat 1.1, Cholesterol 39.3, Sodium 915.9, Carbohydrate 26.8, Fiber 5.5, Sugar 6.5, Protein 25.5
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