Salmon Miso Chowder
boneless and skinless salmon, cut into bite-size, seasoned with salt and pepper
- 4 leaves
Chinese cabbage (chopped)
potatoes, cut into bite-size (or 8-10 baby potatoes, skin removed)
onions, cut into edges
small carrots, cut into bite-size
mushrooms, cut in half or quarter
brussel sprouts, cut in half
green beans, cooked and cut into 3cm (or half a bunch of broccoli, cut into flowerets, cooked)
finely chopped garlic
Salt and pepper
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.
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.
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.
Add green beans (or broccolis) and serve.