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Salmon Miso Chowder

by Norie Mori

Soy
Dinner

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

Bonsoy Soy Milk

500mL

water

2Tbsp

Spiral Instant Dashi **

2 Tbsp

Spiral Organic Shiro Miso

Products used

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

Products used

Make it Bonsoy

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