Salmon tail has a firmer texture, which makes it ideal for soup as it brings out a rich, savory flavor. When paired with miso, the taste is elevated even further.
Ingredients
1 salmon tail (approx. 200g), 1 small piece of kombu (kelp), 1 piece of tofu (cut into small pieces), 1 tablespoon miso paste, 1 liter of water, an appropriate amount of chopped spring onion
Instructions
- Add water and kombu into a pot and simmer over low heat for 10 minutes. Remove the kombu and set aside.
- Add the salmon tail and cook for about 5 minutes until the meat is fully cooked. Remove the salmon tail and set the soup aside.
- Add the tofu slides to the soup and cook over medium heat for 2 minutes. Turn off the heat and add the miso paste.
- Add back the salmon tail to the soup and mix well, and garnish with chopped spring onions to serve.
Cooking Tips
Miso tends to lose its aroma and flavor if cooked for too long, so it’s best to add it at the end to preserve its rich taste.
