Salmon Miso Soup with Winter Squash and Turnips
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
Ingredients
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
Directions
- Heat dashi or water in a small saucepan.
- Shred salmon with a fork and add to the dashi.
- Add squash and turnip, and bring to a boil. Discard any scum from the salmon that comes to the surface.
- Turn the heat on low and using two spoons, dissolve the miso into the soup.
- Do not boil the soup once you have added the miso. Add more miso if needed to taste.
- Add the soft tofu and wakame.
- Heat the soup until winter vegetables are soft and tofu is warmed though.
- Garnish with sliced scallions and serve.
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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