Cold Miso Soup with Salmon, Shiitake Mushrooms, and Edamame
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
It’s important to note that in Japan, miso soup is typically served plain and placed in a bowl at the edge of the table to be used as a 'beverage' alongside other dishes during a meal. Therefore, this recipe, which includes mushrooms, pieces of salmon, and green beans in a cold miso broth, doesn't adhere to any Japanese traditions. Rather, it can be considered an unexpected Japanese-Russian version of okroshka, which, unlike the typically brown miso broth, presents itself beautifully due to the green and red color contrast of the ingredients.
Ingredients
- Miso Paste - 4 spoons
- Dashi powder - 4 spoons
- Water - 1 qt
- Smoked haddock fillet - 12.3 oz
- Rice Noodles - 3.5 oz
- Shimeji mushrooms - 4.4 oz
- Edamame Beans - 5.3 oz
- Scallions - 3 pieces
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Bring water to a boil in a large saucepan. Reduce the heat, add the dashi broth to the pot while stirring. Wait until it dissolves.
Step 3
Dissolve the miso paste in a small amount of the broth and pour it into the pot.
Step 4
Place the salmon in the pot and let it cool down in this position.
Step 5
Soak the glass noodles in boiling water separately for 5 minutes, then rinse them under cold water.
Step 6
Slice the shiitake mushrooms thinly.
Step 7
Remove the fish from the broth and slice it.
Step 8
Cook the mushrooms and edamame beans in a separate saucepan for 3 minutes. Add them to the broth and refrigerate.
Step 9
Pour the chilled broth into bowls and add pieces of fish, noodles, mushrooms, and edamame beans.
Step 10
Garnish with green onions and serve.
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