Salmon Miso Soup with Winter Squash and Turnips

February 22, 2021

Use leftover salmon to make a quick and warming winter dinner. Paired with soft tofu and wakame (seaweed), simmed winter squash and turnips give this miso soup a hearty boost. The best part is that the leftovers are even better the next day. Serve with rice and plenty of green onion. 

Serves 2 


2.5 cup dashi or water

½ block soft tofu, cut into small cubes

2 tsp. wakame 

½ fillet (about 1 portion) cooked Local Roots Wild Alaskan salmon 

1 cup squash, cut into big chunks

½ cup turnip, cut into big chunks

3-4 tbsp. miso paste 

2 scallions, sliced into rounds


  1. Heat dashi or water in a small saucepan. 
  2. Shred salmon with a fork and add to the dashi. 
  3. Add squash and turnip, and bring to a boil. Discard any scum from the salmon that comes to the surface.
  4. Turn the heat on low and using two spoons, dissolve the miso into the soup.
  5. Do not boil the soup once you have added the miso. Add more miso if needed to taste.
  6. Add the soft tofu and wakame. 
  7. Heat the soup until winter vegetables are soft and tofu is warmed though. 
  8. Garnish with sliced scallions and serve.  

This recipe was created by Local Roots Recipe Contributor Sachi Nagase /

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