Miso Soup with Salmon and Daikon
Today’s miso soup is made with salmon and daikon. Fresh salmon fillet is cut into bite size pieces and cooked with daikon radish in savory dashi broth and seasoned with miso paste.
Ingredients · Servings 4
- 4 cups Dashi
- 1/2 lb salmon fillet
- 1/4 lb Daikon
- 1 green onion
- 4-5 tbsp miso paste
Method · 10 min
- Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi.
- Chop green onion finely. Peel the Daikon and cut into quarters lengthwise and slice thinly. Cut salmon into bite size pieces.
- Bring dashi to a boil, and cook the Daikon and salmon in dashi for 5 minutes covered at medium low heat. Turn off the heat and dissolve miso.
- Serve in a bowl and top with chopped green onion.
Daikon is a long white Japanese radish, and it’s used in a variety of Japanese dishes such as pickles, salad, stew, and soup. As the name Daikon in Japanese literally means “large root” (大根), once you buy a whole daikon, it can be transformed into multiple dishes. Miso soup is a great way to use up a leftover piece of daikon in the fridge.
