Elevate your salmon repertoire with this exquisite Miso Poached Salmon Soup. Infused with the earthy, sweet flavors of miso, enhanced by the aromatic presence of kaffir lime leaf, ginger, and chili, this dish brings a fresh, vibrant approach to a beloved fish. Perfect for a sophisticated dinner or a comforting meal, this soup will redefine your culinary boundaries.
Ingredients
🐟 1 piece of fresh salmon, skin on
🥄 3 tablespoons miso paste (fermented soybean purée)
🍲 4 cups fish stock
🍃 1 kaffir lime leaf
🌶 1 red chili, finely chopped
🫚 1-inch piece of ginger, finely sliced
🥦 150g tenderstem broccoli
🥬 1 head of bok choy
🍄 100g enoki mushrooms
🍶 1 teaspoon toasted sesame oil
Instructions
1- Prepare the Broth:
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In a medium-sized saucepan over medium heat, add the miso paste.
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Gradually whisk in the fish stock until the paste is fully dissolved and the broth is smooth.
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Add the kaffir lime leaf, chopped chili, and sliced ginger to infuse flavors.
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Bring the broth to a gentle boil, then reduce heat to a simmer.
2- Poach the Salmon:
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Place the salmon into the simmering broth, skin side down, ensuring it's submerged.
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Use a ladle to occasionally bathe the top of the salmon with the broth, cooking gently.
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Allow the salmon to poach in the broth until it is just firm and opaque, about 5-7 minutes.
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Carefully remove the salmon from the broth with a fish slice and let it rest for 2 minutes. Remove the skin and gently flake.
3- Prepare the Vegetables:
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While the salmon cools, bring the broth back to a boil.
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Slice the bok choy, separating the leaves from the stems.
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Add the tenderstem broccoli and bok choy stems to the boiling broth. Cook for 1 minute, then add the bok choy leaves.
4- Final Assembly:
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In a serving bowl, drizzle toasted sesame oil to lightly coat the surface.
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Arrange the enoki mushrooms at the bottom of the bowl.
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Gently place the flaked salmon on top.
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Add the cooked vegetables and pour a ladle of hot miso broth over everything to combine the flavors.
5- Serve and Enjoy:
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Present the soup with a second ladle of broth on the side if desired, allowing guests to customize their broth level.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 350
Protein: 34g
Fats: 15g
Carbohydrates: 20g
Equipment: Medium saucepan, whisk, fish slice, ladle
Cooking Tips:
- For best results, use a high-quality fish stock and fresh ingredients.
- Maintain a gentle simmer when poaching the salmon to keep the fish tender and moist.
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