Sumo Salmon Miso Soup Recipes

SUMO STEW (CHANKO NABE) WITH SHRIMP, MEATBALLS, AND BOK CHOY

Steps:

• Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.
• If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.
• Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30-60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.
• Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
• Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.
• Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.

MISO SALMON

Steps:

• In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

SUMO SALMON MISO SOUP

Steps:

• Dashi is a Japanese fish stock.
• There are several ways to make this.
• You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these.
• The teabags have the correct amount of bonito flakes sealed into a little bag.
• I always use the teabag bonito because there is no added MSG.
• You can also make homemade fish stock, but be careful not to add too much salt.
• Vegetable stock would be a fair substitute.
• Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
• Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
• Add cabbage to pan.
• Cook for 1-2 minutes or until cabbage is just crisp.
• Put miso (starting with the lesser amount) into a sieve.
• Dip the sieve into the stock and melt the miso into the soup.
• The purpose of the sieve is to make sure there are no big miso chunks in the soup.
• You can also disslove the miso into some hot dashi and slowly add it in.
• Make sure to taste as you add the miso-- too much will make the soup salty.
• Adjust miso to taste.
• In general, one TBS per cup of water is sufficient, but miso can vary greatly in strength and saltiness.
• Add tofu cubes gently.
• Add salmon pieces to top of pan and push carefully into the soup.
• Simmer until the salmon is cooked through.
• When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
• If desired, break into the soup an egg for each person and"poach" it.
• Put this on top of each portion.
• Taste the miso soup and adjust miso as necessary.
• Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
• Serve with rice.

MISO SALMON SOUP

Steps:

• Cut salmon into 1-inch squares. Transfer to a skillet, add 2 cups water, and bring to a boil over medium-high heat. Cook until fish flakes easily with a fork and is light pink, 6 to 8 minutes. Remove salmon pieces from the water and set aside.
• Dissolve miso paste in 4 cups water in a pot. Bring to a boil over high heat. Reduce heat, add tofu and salmon, and simmer for 10 minutes. Garnish with green onion to serve.

SALMON MISO SOUP

Steps:

• Get your salmon stock or dashi warm in a pot. Cook your soba noodles according to the instructions on the package. Drain and set some in each person's bowl.
• Add some salmon to each bowl, along with some green onions.
• Mix the miso with the stock -- you can double the amount of miso if you'd like -- and pour into each person's bowl. Serve at once.

SIMPLE MISO SOUP

Steps:

• First, soak sea weed in warm water for 5-10 minutes. Chop. Use however much you'd like. A pinch or a small handful.
• Simply heat 1 cup vegetable broth over medium-high heat. Add chopped tofu. Cook for 3-4 minutes.
• Place a spoonful of Miso (adjust amount to your taste.) in a small bowl. Using a ladle, pour some of the heated broth into the bowl and gently whisk to combine. Remove broth from heat. Ladle into individual bowls, add Miso and see weed.
• *Do not cook Miso paste. Not only will it turn gritty but it will kill the live cultures! Poooor cultures.