Cold Miso Soup with Salmon, Shiitake, and Edamame Beans
4 servings
30 minutes
It is important to note that in Japan itself, miso soup is served without anything, that is, empty, and placed in a bowl on the edge of the table to be used as a "drinker" for other dishes during lunch. So this recipe , where mushrooms, salmon pieces, and green beans are added to the cold broth with miso paste, does not correspond to any Japanese canons. Rather, it can be considered an unexpected Japanese-Russian version of okroshka, which, unlike the totally brown miso broth, looks elegant due to the green-red contrast of the colors of the fillers included in it.
1
Prepare all the ingredients.
2
Boil water in a large saucepan. Reduce the heat, add dashi broth to the pot while stirring. Wait for it to dissolve.
- Water: 1 l
- Dashi powder: 4 tablespoons
3
Dissolve the miso paste in a small amount of the broth and pour it into the pot.
- Miso paste: 4 tablespoons
4
Place the salmon in a pot and let it cool like this.
- Salmon fillet: 350 g
5
Soak the funchose separately in boiling water for 5 minutes, then rinse with cold water.
- Glass (cellophane) noodles: 100 g
6
Slice the shiitake thinly.
- Shiitake mushrooms: 125 g
7
Remove the fish from the broth and slice it.
- Salmon fillet: 350 g
8
Boil mushrooms and edamame beans in a separate saucepan for 3 minutes. Add them to the broth and place in the refrigerator.
- Shiitake mushrooms: 125 g
- Edamame (green soybeans): 150 g
9
Pour the chilled broth into bowls, adding pieces of fish, noodles, mushrooms, and edamame beans.
- Salmon fillet: 350 g
- Glass (cellophane) noodles: 100 g
- Shiitake mushrooms: 125 g
- Edamame (green soybeans): 150 g
10
Sprinkle with green onions and serve.
- Spring onion: 3 pieces