Miso salmon soup is a comforting Japanese-inspired dish that combines tender salmon, silky tofu, and umami-rich miso broth. It’s a one-pot meal that comes together in about 30 minutes, making it perfect for busy weeknights. The salmon stays moist and flaky, while the miso adds depth and a savory, slightly salty flavor that’s both nourishing and satisfying.
Ingredients
- 1 lb (450 g) skinless salmon fillet, cut into 1-inch chunks
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 3 tablespoons (45 g) white or yellow miso paste
- 1 tablespoon (15 ml) soy sauce (optional, for extra saltiness)
- 1 tablespoon (15 ml) mirin (sweet rice wine) or 1 teaspoon sugar
- 1 tablespoon (15 ml) toasted sesame oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 4 oz (115 g) firm tofu, cut into ½-inch cubes
- 2 green onions, sliced (white and green parts separated)
- 4 oz (115 g) shiitake mushrooms, stems removed and caps sliced (or use 1 cup sliced button mushrooms)
- 2 cups (80 g) baby spinach or bok choy leaves
- Optional: 1 sheet nori (dried seaweed), torn into small pieces
Instructions
- In a small bowl, whisk together the miso paste, soy sauce (if using), mirin, and ¼ cup (60 ml) of warm water until smooth. Set aside.
- Heat the sesame oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.
- Add the mushrooms and cook for 2–3 minutes, until they start to release their liquid.
- Pour in the broth and bring to a gentle simmer over medium-high heat. Reduce heat to low and let it simmer for 5 minutes to blend flavors.
- Add the tofu cubes and the white parts of the green onions. Simmer for 2 minutes.
- Add the salmon chunks and the nori (if using). Cook gently for 3–5 minutes, until the salmon is just opaque and flakes easily. The internal temperature should reach 145°F (63°C), which is the safe minimum for fish as recommended by the USDA FSIS.
- Turn off the heat. Stir in the miso mixture and the spinach (or bok choy). Let it sit for 1 minute so the greens wilt.
- Taste and adjust seasoning with extra soy sauce or a pinch of salt if needed. Ladle into bowls and garnish with the remaining green onion tops. Serve hot.
Tips
- Don’t boil the miso: Adding miso at the end and keeping it below a simmer preserves its delicate flavor and beneficial enzymes. Boiling can make it bitter.
- Use low-sodium broth: Miso is already salty, so low-sodium broth prevents the soup from becoming overly salty. You can always add more salt at the end.
- Cut salmon evenly: Cut the salmon into uniform 1-inch chunks so they cook at the same rate. If using a fillet with skin, remove it before cutting for a cleaner texture.
- Substitute mushrooms: Shiitake adds an earthy flavor, but cremini, oyster, or even white button mushrooms work fine. If you don’t have fresh, rehydrated dried shiitake also work—just reserve the soaking liquid and add it to the broth.
Serving Suggestions
Serve the soup as a main dish with a side of steamed jasmine rice or brown rice to soak up the broth. For a lighter meal, pair it with a simple cucumber salad or edamame. You can also serve it with a drizzle of chili oil or a sprinkle of sesame seeds for extra flavor.
Variations
- Spicy Miso Salmon Soup: Add 1 tablespoon of gochujang (Korean chili paste) or 1 teaspoon of sriracha along with the miso for a spicy kick.
- Vegetable-Forward: Swap the salmon for extra tofu or add sliced carrots, zucchini, or daikon radish for more vegetables.
- Noodle Soup: Add 4 oz (115 g) of cooked udon or soba noodles in step 6, just before adding the salmon, to make it heartier.
- Dairy-Free: This recipe is naturally dairy-free; just ensure your miso is gluten-free if needed (many are, but check the label).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salmon will continue to cook slightly in the hot broth, so for best texture, reheat gently. To reheat, warm the soup in a saucepan over medium-low heat until just steaming, about 5–7 minutes. Do not boil, as this can make the salmon dry and the miso bitter. You can also microwave individual portions in 1-minute intervals, stirring in between. The soup is not ideal for freezing because the tofu and salmon can become spongy when thawed.
Frequently Asked Questions
Can I use frozen salmon? Yes, you can use frozen salmon if you thaw it completely in the refrigerator overnight or under cold running water. Pat it dry before cutting to avoid excess water in the soup.
What kind of miso is best? White (shiro) miso is mild and slightly sweet, making it ideal for this soup. Yellow miso is also good. Red miso is stronger and saltier, so use less (about 2 tablespoons) and adjust to taste.
Can I make this soup without fish? Absolutely. Omit the salmon and add extra tofu or cooked chicken. If using chicken, ensure it reaches 165°F (74°C) as per USDA FSIS guidelines.
Why is my soup cloudy? A cloudy broth usually comes from boiling the miso or adding it too early. Always dissolve miso in a little warm liquid first and stir it in at the end over low heat.
Can I add other seafood? Yes, you can add shrimp or scallops along with the salmon. Cook them until they are opaque and just firm; shrimp should reach 145°F (63°C).
Is miso soup gluten-free? Traditional miso is made from soybeans and rice or barley, so some varieties contain gluten. Look for a label that says “gluten-free” if you need to avoid it.
Related
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- Pick Four Evening Snacks for an Easy Savory Spread
- The Healthiest Protein Drink: A Simple Blender Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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