Ishikari Jiru (Japanese Salmon Miso Soup)
If you want to enjoy miso soup with salmon, Ishikari Jiru is the perfect choice. The flavors of salmon and vegetables blend with miso, offering a distinctive taste that sets it apart from regular miso soup.
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Servings: 2
Ingredients
- 1 salmon fillet (about 3.2 oz/90 g)
- 1 Tbsp sake (for the salmon fillet)
- 3.5 oz potato
- 1.8 oz carrot
- 3.5 oz Japanese leek (naganegi) (can be substituted with regular leek)
- 3.5 oz green cabbage
- 1 Tbsp sake
- 2 Tbsp miso
Kombu dashi:
- 2 cups water
- 0.2 oz kombu (dried kelp)
Topping (optional):
- 2 tsp butter (0.2 oz/5 g per 1 tsp)
Instructions
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes or longer. When small bubbles start to appear on the surface, remove the kombu. Kombu dashi is ready.
- Sprinkle sake over the salmon fillet and let it sit for about 5 minutes to reduce any fishy odor.
- Remove any scales from the fillet, then cut it into bite-sized pieces. Cut the potato, carrot, Japanese leek, and cabbage into bite-sized pieces as well.
- Bring the kombu dashi in the pot to a boil, then add the salmon, carrot, and potato. Reduce the heat to low and simmer for about 10 minutes until tender, skimming off any scum.
- Add the leek, cabbage, and sake to the pot and continue simmering for a few more minutes. Turn off the heat, then dissolve the miso using a ladle and chopsticks.
- Serve in bowls and top with butter to taste.
Notes
- If you already have kombu dashi, start from step 3. In that case, use 2 cups (500 ml) of your dashi for 2 servings.
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 277kcal Carbohydrates: 23.02g Protein: 21.73g Fat: 10.76g Saturated Fat: 3.67g Polyunsaturated Fat: 2.87g Monounsaturated Fat: 3.07g Trans Fat: 0.17g Cholesterol: 58.66mg Sodium: 761.47mg Potassium: 932.44mg Fiber: 5.26g Sugar: 7.17g Vitamin A: 4494.62IU Vitamin C: 36.53mg Calcium: 85.66mg Iron: 2.04mg
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