Salmon Miso Soup

Ingredients

• 250 grams Salmon fillet
• 4 cups Dashi stock
• 3 tablespoons Miso paste
• 150 grams Silken tofu
• 2 stalks Green onions
• 1 tablespoon Dried wakame seaweed(optional)
• 1 teaspoon Fresh ginger(optional)

Instructions

1. 1

   Cut the salmon fillet into bite-sized cubes and dice the silken tofu.

2. 2

   In a medium pot, bring the dashi stock to a gentle simmer over medium heat.

3. 3

   Add the salmon cubes and grated ginger to the simmering stock; cook for 3-4 minutes until the salmon is just opaque.

4. 4

   Add the tofu and wakame seaweed, heating through for another 1-2 minutes.

5. 5

   Remove the pot from the heat. Place the miso paste in a small bowl, ladle in a bit of the warm broth, and whisk until smooth.

6. 6

   Stir the dissolved miso mixture back into the pot. Do not boil the soup after adding miso to preserve its flavor and probiotics.

7. 7

   Garnish with sliced green onions and serve immediately.