Salmon and Potato Miso Soup Recipe

Number of serving: 4

Cooking time: 26 minutes


170 gram (6 ounces) salmon fillet, cut to cube size chunks
2 pinch of salt
2 peeled potatoes, cut to cube sized
1 carrot, cut into small cube sized
115 gram (1 cup) cabbage, chopped
1 leek, sliced to about 2mm thickness
1 teaspoon garlic, finely chopped
1 litre (4 1/4) cups dashi soup or stock (get dashi stock or soup recipe in Anti Aging Recipes section)
3 tablespoons miso paste (any types)
2 spring onion, sliced

Add salt to salmon, make sure salmon is fully covered with salt, set aside. Soak the potatoes in cold water for 5minutes, drain. Put all vegetables, potato, salmons and dashi stock in a saucepan and bring to boil. Then set the heat to low for next 20 minutes, get rid of any scum on the soup surface. Dilute the miso past in a bowl with the soup. Add the miso mixture to the soup and stir to blend. Change to medium heat to bring to boil. Add spring onion and remove from the heat. Serve.

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