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Salmon Miso Chowder
Ingredients
- 300g
boneless and skinless salmon, cut into bite-size, seasoned with salt and pepper
- 4 leaves
Chinese cabbage (chopped)
- 4
potatoes, cut into bite-size (or 8-10 baby potatoes, skin removed)
- 2
onions, cut into edges
- 2
small carrots, cut into bite-size
- 6
mushrooms, cut in half or quarter
- 10
brussel sprouts, cut in half
- 50g
green beans, cooked and cut into 3cm (or half a bunch of broccoli, cut into flowerets, cooked)
- 10g
butter
- 1Tbsp
finely chopped garlic
Salt and pepper
- 500mL
- 500mL
water
- 2Tbsp
Method
- 1
Heat the butter and garlic in a stew pan/pot. When the butter and garlic has turned light brown, cook salmon to medium rare and take them out. Set aside.
- 2
In the same pan/ pot, add potato, onion, carrot and mushroom, stir and add water and dashi, when it comes to the boil, reduce the heat and simmer with lid until the vegetables become tender.
- 3
Add shiro miso diluted with 2-3Tbsp soy milk, and the rest of the Bonsoy (plus Spiral shoyu and mirin) to the pot and add Chinese cabbage. Add salmon pieces, reduce the heat and simmer until they are cooked.
- 4
Add green beans (or broccolis) and serve.
- 5
** if dashi is unsalted or salt-reduced, add the following:
1-2Tbsp Spiral Organic Shoyu
1/2-1Tbsp Spiral Mirin
