Salmon Miso Soup
This umami-rich salmon miso soup has all the traditional udon flavors topped with hearty and nutritious sockeye salmon.
Cook Time: 35 mins.
1 tablespoon butter
1/4 cup sliced shallot
2 teaspoons minced ginger
4 ounces sake
20 ounces hot water
1 tablespoon red or shiso miso
1-1/2 teaspoons instant dashi granules
1 can (14.5 ounces) chicken broth
2 ounces (about 1 cup) sliced shiitake or crimini mushrooms
1/3 to 1/2 cup sliced green onions, reserving half
4 sockeye portions (4 ounces each), fresh, thawed or frozen
16 ounces fully-cooked udon noodles, kept warm
Melt butter in a large nonstick pan or stockpot over medium heat. Stir in shallots and ginger and cook until softened, about 4 minutes. Pour in sake, cook until liquid is reduced by half. Add water, miso and dashi granules; whisk until smooth. Stir in chicken broth, mushrooms and half of green onions. Bring to a simmer. Rinse any ice glaze from frozen salmon portions under cold water. Turn off heat and gently add salmon to liquid, skin side down. Return heat to a simmer.
Once simmering, cover pan and cook 4-5 minutes for frozen salmon or 2 minutes for fresh/thawed. Turn off heat and let salmon rest 5 minutes or until seafood is opaque throughout. Remove salmon to warm soup bowls.
To serve, add 4 ounces udon noodles and one cup liquid to each bowl; garnish with reserved green onions.