Japanese soup with salmon and greens

4 servings

25 minutes

Japanese soup with salmon and greens is a harmony of flavors and traditions. It is based on tender lightly salted salmon, aromatic nori seaweed, and a rich broth enriched with spices and fresh vegetables. A light hint of ginger adds zest to the dish, while miso paste deepens its flavor. This soup reflects the philosophy of Japanese cuisine — a balance of taste, health benefits, and aesthetics. It warms, nourishes, and surprises with its subtle nuances. Such a soup is ideal as a light yet nutritious dish; it can be served as part of a traditional dinner or enjoyed in solitude while immersing oneself in the atmosphere of Japanese culinary traditions.

Energy value per serving

• Calories: 1026.6
• Proteins: 46.7g
• Fats: 17.4g
• Carbohydrates: 233.6g

Ingredients

• Mixed salad leaves: 50 g
• Lightly salted salmon: 70 g
• Green bell pepper: 70 pc
• Carrot: 70 g
• Onion: 50 g
• Grated ginger: 10 g
• Dry seaweed nori: to taste
• Tofu: 50 g
• Olive oil: 3 tbsp
• Bay leaf: 1 g
• Sugar: 1 tsp
• Tomatoes: 1 pc
• Green beans: 30 g

Cooking steps

1. Heat olive oil in a pan or pot.

   Required ingredients:

   • Olive oil: 3 tablespoons

2. Fry finely chopped onion in oil until translucent.

   Required ingredients:

   • Onion: 50 g

3. Add grated pepper, carrot, and tomato to fry on low heat, add a teaspoon of sugar and 2 tablespoons of soy sauce, turn off while leaving on the stove.

   Required ingredients:

   • Green bell pepper: 70 pieces
   • Carrot: 70 g
   • Tomatoes: 1 piece
   • Sugar: 1 teaspoon

4. Boil 1.5 liters of water, add a dry nori leaf to the boiling water, stirring until it dissolves and colors the broth, then add a bay leaf.

   Required ingredients:

   • Dry seaweed nori:  to taste
   • Bay leaf: 1 g

5. Transfer the prepared sauté to the broth. Boil on high heat for 3 minutes. If available, you can add 1 tablespoon of miso paste.

   Required ingredients:

   • Grated ginger: 10 g

6. Add lightly salted pieces (not small) of fish to the broth, shrimp can be added, reduce the heat, and simmer for 10-15 minutes to allow the salt from the fish to leach into the broth.

   Required ingredients:

   • Lightly salted salmon: 70 g

7. Add finely chopped fresh ginger root and spices (to taste: paprika, black pepper, thyme, rosemary, basil) to the soup. You can also add some seasoning with monosodium glutamate (Magi, Vegeta).

   Required ingredients:

   • Grated ginger: 10 g

8. At the end, add green beans to the broth and simmer for a few more minutes. In the soup bowl, place a salad mix (White Dacha Vita mix is very suitable) and tofu cheese.

   Required ingredients:

   • Green beans: 30 g
   • Mixed salad leaves: 50 g
   • Tofu: 50 g

9. Pour everything with broth, you can add Japanese mayonnaise (Kewpie Mayonnaise) or Russian mayonnaise. Add soy sauce to taste.