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Japanese Dashi Salmon and Baby Bok Choy Soup
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Course Soup
Cuisine Japanese
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 4 cups dashi stock
  • 12 ounces salmon fillet, cut into 1-inch chunks
  • 4 heads baby bok choy, halved lengthwise
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon grated fresh ginger
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds

Instructions
 

  • Pour the dashi stock into a large pot and bring it to a gentle simmer over medium heat.
  • Stir in the soy sauce, mirin, and grated ginger. Let the broth simmer for 2 minutes to blend the flavors.
  • Add the salmon chunks to the pot. Cook for 4 minutes until the salmon is just opaque.
  • Place the halved baby bok choy into the broth. Simmer for 2 more minutes until the stems soften slightly but the leaves stay vibrant.
  • Ladle the soup into bowls and top each serving with sliced green onions and sesame seeds.

Notes

Use fresh dashi for the clearest broth and brightest flavor. Add the bok choy right at the end so it keeps some crunch. Leftovers store well in the fridge for one day. Reheat gently on the stove to avoid breaking up the salmon.
Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Knife, Cutting Board