Miso soup with plenty of ingredients including salmon and root vegetables

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Miso soup with plenty of ingredients including salmon and root vegetables

    Perfect for when the weather gets chilly. Warm yourself from the inside out with miso soup that has the delicious flavors of salmon and root vegetables. When you’re busy or tired, try a side dish of miso soup with lots of ingredients and freshly cooked rice. Reset your body with an easy-to-digest meal.

Pointers from Rie

  • Peeling raw taro may make your hands itchy. Cooking it first suppresses the enzyme activity, so the itch is less likely to occur.
  • If you are using organic radishes or carrots, such as those grown using the MOA Nature Farming Method, I recommend cooking them without peeling them. They are delicious and safe to eat.
  • The saltiness and concentrated umami of the salted salmon adds depth to the miso soup.
  • Ingredients that go well with this dish include tofu, fried tofu, salted cod, konnyaku, mushrooms, potatoes, burdock, etc. Enjoy combining seasonal ingredients.

Recipe video

Ingredients (for 2 people)

Salted salmon fillet 2 sheets
Sake 1 teaspoon
Taro 3 medium
Radish 3cm
Carrot 3cm
Shimeji mushroom 1/4 pack
Green onion 5cm
Water 400ml
Wafu soup stock base 1/2 teaspoon
Miso 2 tablespoons

 

Nutritional value (per serving)

Energy 223kcal
Protein 19.4g
Fat 8.8g
Carbohydrates 20.1g
Salt equivalent 3.4g

Cooking

  • Remove any bones from the salmon, cut each piece into 4 even pieces and sprinkle with sake.
  • Wash the taro, wrap it in kitchen paper, and then wrap it in plastic wrap. Heat it in a 600W microwave for about 3 to 5 minutes until you can easily poke a skewer through it. Once it has cooled down, peel it and cut it into bite-sized pieces.
  • 3. Cut the daikon and carrot into chrysanthemum shapes. Cut off the base of the shimeji mushrooms and break them into pieces. Cut the green onions into small pieces.
  • 4. Put the amount of water, daikon, and carrots in a pot and place on medium heat. Once it boils, reduce the heat and simmer until the daikon is cooked through.
  • 5. Add the Wafu soup stock, 1, 2, and shimeji mushrooms, and simmer over medium heat for about 3 minutes. Reduce the heat and dissolve the miso, pour into serving bowls, and sprinkle with green onions.

MOA natural food products used

Salted salmon fillets (frozen) / Wafu soup base / Kyotan-made rice malt miso
 
 
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