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
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.
SUMO STEW (CHANKO NABE) WITH SHRIMP, MEATBALLS, AND BOK CHOY
Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten by Japanese sumo wrestlers in training, it is hearty without being heavy.
Provided by Rhoda Boone
Categories Stew Chicken Meatball Dinner Noodle Soup/Stew Shrimp Seafood Shellfish
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.
- If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.
- Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30-60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.
- Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
- Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.
- Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
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