Japanese Salmon and Greens Soup
⏳ Time
25 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Japanese Salmon and Greens Soup
Ingredients
- Mixed salad greens - 1.8 oz
- Lightly Salted Red Fish - 2.5 oz
- Orange Bell Peppers - 70 pieces
- Carrot - 2.5 oz
- Onion - 1.8 oz
- Grated Ginger Root - 0.4 oz
- Dried Nori Seaweed - to taste
- Tofu - 1.8 oz
- Olive Oil - 3 tablespoons
- Bay leaf - 0 oz
- Sugar - 1 teaspoon
- Potato - 1 piece
- Chinese green beans - 1.1 oz
Step by Step guide
Step 1
Heat the olive oil in a pan or pot.
Step 2
Sauté the finely chopped onion in the oil until translucent.
Step 3
Add the grated bell pepper, carrot, and tomato, and sauté on low heat. Add a teaspoon of sugar and 2 tablespoons of soy sauce, then turn off the heat while leaving it on the stove.
Step 4
Boil 1.5 liters of water, add the dried nori seaweed to the boiling water, stirring until it dissolves and colors the broth, then add the bay leaf.
Step 5
Transfer the prepared sauté to the broth. Bring to a boil over high heat for 3 minutes. If available, add 1 tablespoon of miso paste.
Step 6
Add lightly salted pieces (not small) of fish to the broth, and optionally add shrimp. Reduce the heat and simmer for 10–15 minutes to allow the salt from the fish to infuse the broth.
Step 7
Add finely chopped fresh ginger and spices (to taste: paprika, black pepper, thyme, rosemary, basil) to the soup. You can also add a bit of seasoning with monosodium glutamate (like Maggi or Vegeta).
Step 8
Towards the end, add the green beans to the broth and simmer for a few more minutes on low heat. In the soup bowl, place the mixed salad greens (white daisy Vita mix works very well) and tofu.
Step 9
Pour the broth over everything, and you can add Japanese mayonnaise (Kewpie Mayonnaise) or Russian mayonnaise. Adjust the taste with soy sauce.
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