Salmon Miso Soup Recipe with Carrots and Potatoes 🐟 #misosoup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel potatoes and carrot, then cut into bite-sized pieces.

Step 2

Soak potatoes in cold water for 5 minutes to remove excess starch.

Step 3

Meanwhile, blanch snow peas in boiling water for 1 minute. Drain, cool, and cut in half. (Optional: you can add these directly to the dashi in the final cooking minute instead.)

Step 4

Drain and rinse potatoes with cold water. Place potatoes and carrots in a heatproof bowl with water. Cover with plastic wrap and microwave for about 3 minutes to parboil. (Alternatively, boil or steam until parboiled.)

Step 5

Pour dashi stock into a large pot, add parboiled potatoes, carrots, and shimeji mushrooms. Bring to a boil, checking frequently to prevent overcooking.

Step 6

Heat a frying pan over medium heat and add cooking oil. Season salmon fillets with salt on both sides. Place skin-side down and fry until browned (about 3 minutes per side). Remove from heat.

Step 7

Once vegetables are cooked to your liking, turn off the heat. Place yellow miso paste on a mesh spoon or ladle, dip into the broth, and whisk to incorporate fully.

Step 8

Divide the soup into serving bowls. Top each with salmon, snow peas, and butter. Sprinkle with ground black pepper to taste.