Hokkaido-Style Miso Soup With Salmon
A comforting Japanese soup featuring tender cubes of salmon simmered with potatoes, cabbage, and shimeji mushrooms in a fragrant miso‑Hondashi® broth. The delicate sweetness of Hokkaido potatoes and the umami richness of miso combine to create a hearty, soul‑warming bowl, finished with vibrant scallion for a bright contrast.
INGREDIENTS
1 Tbsp – Vegetable Oil
5 Oz – Salmon, Cubed
6 ½ Oz – Potatoes, Peeled And Cubed
3 ½ Oz – Cabbage , 1 Inch Squares
2 Oz – Shimeji Mushrooms, Pieces
2 Oz – Green Onion, ½ Inch Batons
3 Cups – Water
2 Tsp – Hondashi®
2 ½ Tbsp – Miso
½ Oz – Green Onion, Sliced
DIRECTIONS
1. In a pot over medium heat, add vegetable oil.
2. Add Salmon and allow to cook through.
3. After the salmon is cooked add potatoes, cabbage,shimeji mushrooms, and green onion.
4. Add water and Hondashi® to the pot and bring to a simmer for 5 minutes.
5. Add miso and simmer until dissolved.
6. Pour soup into serving bowls and garnish with sliced green onion.
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