Sumo Salmon Miso Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 cups dashi (see instructions)
• 8 -10 tablespoons miso (fermented soy bean paste, or dark, grainy or smooth, low sodium or not, use your favorite)
• 1/2 head cabbage, cleaned and chopped
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 -2 lb salmon, in large bite-size pieces
• 1 lb tofu, drained and cubed
• egg, if desired
• steamed rice

Recipe

• 1 dashi is a japanese fish stock.
• 2 there are several ways to make this.
• 3 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.
• 4 the teabags have the correct amount of bonito flakes sealed into a little bag.
• 5 i always use the teabag bonito because there is no added msg.
• 6 you can also make homemade fish stock, but be careful not to add too much salt.
• 7 vegetable stock would be a fair substitute.
• 8 bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
• 9 reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
• 10 add cabbage to pan.
• 11 cook for 1-2 minutes or until cabbage is just crisp.
• 12 put miso (starting with the lesser amount) into a sieve.
• 13 dip the sieve into the stock and melt the miso into the soup.
• 14 the purpose of the sieve is to make sure there are no big miso chunks in the soup.
• 15 you can also disslove the miso into some hot dashi and slowly add it in.
• 16 make sure to taste as you add the miso-- too much will make the soup salty.
• 17 adjust miso to taste.
• 18 in general, one tbs per cup of water is sufficient, but miso can vary greatly in strength and saltiness.
• 19 add tofu cubes gently.
• 20 add salmon pieces to top of pan and push carefully into the soup.
• 21 simmer until the salmon is cooked through.
• 22 when salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
• 23 if desired, break into the soup an egg for each person and"poach" it.
• 24 put this on top of each portion.
• 25 taste the miso soup and adjust miso as necessary.
• 26 pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
• 27 serve with rice.