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.
1
Heat olive oil in a pan or pot.
- Olive oil: 3 tablespoons
2
Fry finely chopped onion in oil until translucent.
- 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.
- Green sweet 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.
- Dried nori seaweed: 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.
- 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.
- 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).
- 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.
- 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.
