Soup of creamy salmon Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Soup of creamy salmon Also known as Kurīmī sake miso sūpu.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Kurīmī sake miso sūpu

The salmon soup with creamy miso is a traditional dish of Japanese cuisine that has conquered tastes around the world. With a combination of intense flavors and creamy texture, this soup is a real explosion of flavor.

The main ingredient of this dish is salmon, a fish rich in omega 3 and highly appreciated in Japanese cuisine. The salmon is cut into cubes and cooked on a base of fish bouillon, kombu (marine algae) and dashi (fish and algae-based hot fish). This base is perfected with the addition of miso (fermented soybean paste), which gives a unique taste and an avelud touch to the soup.

In addition to salmon and miso, other ingredients can be added to the soup to give more flavor and texture, such as tofu (soy cheese), shimeji or shiitake mushrooms, onions and wakame (marine algae). These ingredients also contribute to making the soup even more nutritious and healthy.

One of the most striking features of the salmon soup with cream miso is its texture. The bouillon is thick and aveluded, thanks to the mixture of miso with fish bouillon and the salmon proteins that break down during cooking. The taste is a balanced combination between the salty miso, the umami (fifth basic flavor, present in foods rich in glutamate) of salmon and the mild sweetened salty of fish bouillon.

In addition to being a delight, salmon soup with cream miso also brings health benefits. In addition to being rich in omega 3, it is a source of proteins and vitamins of the B complex, which help in the proper functioning of the nervous system and in the production of energy. In addition, miso is a natural probiotic, which contributes to the balance of the gut flora.

If you are a fan of Japanese cuisine or are looking for new flavors, don’t forget to try the salmon soup with creamy miso

Origin and history of Sopa de miso de salmão cremoso

The dish "Creamy Salmon Miso Soup" is of Japanese origin, being one of the most popular dishes of the country's cuisine. The soup is made with a base of fish bouillon and fermented soybeans (miso), with pieces of salmon, tofu, onion and other ingredients being added. It is believed that the soup appeared during the Edo period (1603-1868), when salmon became an affordable food for the Japanese population. Over the years, the recipe has been improved and gained variations in different regions of Japan. Today, it is a very appreciated dish not only in Japan, but all over the world.

About the recipe

• Name of the plate: Soup of creamy salmon
• Name of the dish in English: Creamy salmon miso soup
• Name of the plate in Japanese: クリーミー鮭味噌スープ
• Name of the Romanian dish: Kurīmī sake miso sūpu

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 30 minutes
• Difficulty: MEDIUM
• It suits: 2 people
• Occasions: Soup, Autumn and Winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Soup of creamy salmonIt makes sense to improvise

• 2 cups of salmon
• 200g of broccoli
• 1 carrot
• 1 potatoes
• 6 shiitake mushrooms - rehydrated
• 1 pack of shirataki pasta - drained (optional)
• 1 Sack Kombu Dashi Powder
• 2 tablespoons of white pasta
• 375 ml of water
• 1 cup of cooking soup
• 1 tablespoon of Mirin
• 300 ml of soy milk

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Soup of creamy salmon. Follow the instructions below in the preparation mode or step by step.

Preparation mode:

In a pot, mix 1 bag of Kombu Dashi Powder with 375 ml of water and 300 ml of soy milk. Add 2 tablespoons of white miso paste, 1 tablespoon of kitchen bag and 1 tablespoon of mirin. Cook on low heat and occasionally mix.

While the soup bouillon warms up, prepare the vegetables. Shell and cut into small pieces 1 carrots and 1 potatoes. Remove the stems of 6 shiitake mushrooms if necessary. Break 200g of broccoli into small flowers.

When the broth is boiling for about 15 minutes, add the vegetables and cover the pot. Let cook until they become soft.

Add 2 filets of salmon and 1 pack of drained shirataki pasta to the pot. Let cook for another 15 minutes, occasionally mixing.

Serve the soup as an entry or with cooked rice for a full meal. If you want a healthier option, check out our Japanese whole rice recipe.

Tips:

• Be careful with the soup while it warms up, as soy milk can boil easily.
• If you don’t have mirin, add 1 tablespoon of sugar.
• Wash the shirataki pasta before use and, if desired, heat them in the microwave for 2-3 minutes to remove the odor.

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