Japanese Miso Salmon Stew with Shiitake and Scallions
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 8 ounces shiitake mushrooms, sliced
- 4 cups dashi broth
- 3 tablespoons white miso paste
- 1 pound salmon, cut into 1-inch pieces
- 4 scallions, thinly sliced
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for 3 minutes until the onion softens.
- Add the sliced shiitake mushrooms to the pot. Stir and cook for 4 minutes until the mushrooms start to brown.
- Pour in the dashi broth and bring the mixture to a gentle simmer. Ladle about half a cup of the hot broth into a small bowl, whisk in the miso paste until smooth, then stir it back into the pot.
- Add the salmon pieces to the simmering broth. Cook for 5 to 6 minutes until the salmon turns opaque and flakes easily.
- Remove the pot from heat and stir in the sliced scallions just before serving.
Notes
Stir the miso in off the heat or after the broth has cooled slightly to keep its flavor bright. If the stew thickens too much on standing, add a splash of extra dashi when reheating. Leftovers store well in the fridge for two days and reheat gently on the stove without breaking up the salmon.
Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Japanese
Equipment: Large Pot, Knife, Cutting Board