Ingredients:

  • 4 cups (950ml) low-sodium dashi or vegetable broth
  • 3 tbsp (50g) low-sodium white or yellow miso paste
  • 1 tsp (5ml) honey or maple syrup
  • 12 oz (340g) salmon fillet, skinless and cut into 1-inch cubes
  • 1 cup (140g) silken tofu, cut into small cubes
  • 1 cup (60g) shiitake mushrooms, thinly sliced
  • 1 medium (100g) carrot, peeled and sliced into thin coins
  • 2 stalks (60g) green onion, thinly sliced
  • 1 tsp (5g) toasted sesame oil

Instructions:

  1. Heat 1 tsp (5g) toasted sesame oil in a medium-sized pot over medium heat.
  2. Add the white parts of 2 stalks (60g) sliced green onion and 1 medium (100g) sliced carrot; sauté for 2-3 minutes until the onions become translucent.
  3. Pour in 4 cups (950ml) low-sodium dashi or vegetable broth and bring to a gentle simmer.
  4. Add 1 cup (60g) sliced shiitake mushrooms and simmer for 5 minutes, or until the carrots are tender but still hold their shape.
  5. Place 3 tbsp (50g) low-sodium miso paste into a small mesh strainer over a bowl; ladle in a small amount of the hot broth and whisk the paste through the strainer until it becomes a smooth, lump-free slurry.
  6. Stir the miso slurry and 1 tsp (5ml) honey or maple syrup back into the main pot.
  7. Reduce the heat to low. Gently slide in 12 oz (340g) cubed salmon fillet and 1 cup (140g) cubed silken tofu.
  8. Simmer for 3-5 minutes until the salmon turns an opaque pink and reaches an internal temperature of 145°F (63°C).
  9. Remove the pot from the heat immediately. Stir in the remaining green onion tops and serve.