Japanese Salmon Soup
Flavourful and Comforting
Savour the homely comfort of Japanese salmon soup—tender salmon chunks and vegetables simmered in a rich kombu dashi, creating a harmonious blend of flavours. This nourishing bowl captures the essence of Japanese cuisine in every spoonful.
What to prepare
45 minutesPreparation Time: 15 minutesDifficulty:EasyNutrition per serving
-
Calorie249
-
Fat7.3g
-
Carbohydrate23.1g
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Protein25.1g
Ingredients
Main Ingredients
- 454 gSalmon Scrap
- 960 mlKombu Dashi
- 1 pcDaikon (Radish)
- 1 pcCarrot
- 2 stalksNegi (Japanese Long Onion)
- 2 pcYukon Gold Potato
- 1 tspSalt
Garnish
- 1 stalkMitsuba (Japanese Wild Parsley)
Steps
1) Cut radish into quarters lengthwise, then slice each quarter into thin slices. Slice carrot into thin rounds. Cut negi diagonally into 1.5 cm pieces. Cut potatoes into bite-sized cubes. Soak potatoes into water to remove starch. Cut salmon scraps and fillets.
2) Fill water tank before cooking.
3) Put salmon, radish, carrot, negi, potato, kombu dashi and salt into an oven-safe bowl.
4) Place bowl on a metal tray in the middle shelf, uncovered. Select Steam Conv. without Preheat 200°C | 45 mins.
Tip: Cook 15-20 mins more for softer vegetables
5) Refrigerate in an airtight container for up to 3 days.
6) Serve hot and garnish with mitsuba.
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