Salmon and Mushroom Miso Butter Soup
This salmon and mushroom miso butter soup is a cozy twist on classic miso soup. The butter melts into the savory miso broth, making it rich, comforting, and full of flavor.
Ingredients
Instructions
- Preparation: Thinly slice the onion and cut the potatoes into bite-size pieces. Trim the stems off the shimeji mushrooms and separate them into small clusters. Cut the salmon into bite-size pieces.
- Simmer: Add the onion, potatoes, mushrooms, dashi powder, and water to a pot. Bring to a boil, then reduce the heat and simmer for about 7 minutes, or until the vegetables are tender.
- Cook the salmon: Add the salmon and cook until it is cooked through.
- Add the miso: Turn off the heat and dissolve it into the soup.
- Serve: Ladle into bowls and top with butter.
Notes
- Let it sit for a few minutes, then pat it dry before adding it to the soup. This helps remove excess moisture and any fishy smell.
- I like adding a small piece of butter to each bowl, but you can stir it into the pot if you want buttery flavor in every bite.
- Cook it just until done so it stays tender and doesn’t break apart in the soup.
Video
Nutrition
Serving: 1servingCalories: 199kcalCarbohydrates: 29gProtein: 14g
This nutritional information is estimated and provided for general reference only.