Miso soup with salmon and noodles
4 servings
40 minutes
Miso soup with salmon and noodles is a refined dish of Japanese cuisine that embodies the harmony of flavors and traditions. Its roots trace back to ancient Japan, where miso paste was used as a base for nourishing and warming soups. The rich umami broth made from kombu seaweed and bonito flakes provides depth of flavor, while the tender salmon adds a light marine sweetness. Wakame seaweed adds a subtle salty note, and fresh green onions bring refreshing spiciness. Served with egg noodles, it makes the soup hearty and texturally diverse. This dish is perfect for quiet family dinners or enjoying traditional Japanese gastronomy any time of the year.
1
In a pot, place a piece of kombu seaweed and bonito flakes, pour in 4 cups of water, bring to a boil, reduce the heat and simmer for about 5 more minutes.
- Kombu (kelp): 1 piece
- Bonito flakes (katsuobushi): 20 g
2
Then strain the resulting broth, pour it into a pot, add salmon cubes, and cook until the fish is done.
- Salmon: 200 g
3
In a separate bowl, pour part of the broth, dissolve the miso paste in it, and then pour the mixture into the soup.
- Miso paste: 3 tablespoons
4
Add a teaspoon of dried wakame seaweed. Turn off the heat. Meanwhile, cook the egg noodles. Let the soup sit for 3-4 minutes for the seaweed to soften.
- Wakame seaweed: 100 g
- Egg noodles: 200 g
5
Chop the green onion. In soup bowls, place boiled noodles, pour in the soup, and sprinkle with onion on top.
- Spring onion: to taste
