120 gr. miso paste (soy bean paste),
250 gr. firm tofu,
2 green onions,
1/2 cup chopped red bell pepper,
1 cube organic chicken broth,
toasted sesame seeds, For the baked salmon (4 servings):
1 lb. salmon chunks and tail pieces,
1 teaspoon sesame oil,
sea salt to taste,
4 pickled hot peppers.
Recipe: Dice the tofu to 1/3 of an inch cubes or smaller and place them in a soup warmer with the rest of the miso soup ingredients. Boil 2 litres of water and pour it in the soup warmer, stir and set the temperature at low setting. In the meantime grease a baking pan with the sesame oil, place the salmon pieces on it, sprinkle them with sea salt and bake them in an oven. It usually takes about 5-6 minutes. Serve miso soup in bowls and put some of the baked salmon right away in each soup bowl. Decorate with hot pepper and some sesame seeds or alfalfa sprouts. If desired, use some soy sauce for additional flavoring. As you can see I don't use any bonito flakes in my recipe as the flavor of the salmon is more than sufficient. Cooking tip: For this soup I use all the left over pieces of salmon after I have cut the good parts for sushi and sashimi.
It is an excellent source of flavor and nutrition, so I always think of ways to use the left over parts instead of wasting them.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.