Creamy Salmon Miso
Salmon, miso, creamy?? Simple comfort food!
- 1 qt milk
- 1/4 C katsuobushi (Japanese bonito flakes)
- 4" sheet kombu (dried seaweed)
- 3 small carrots cut into chunks
- 3 small turnips cut into 6 wedges
- 3 Tbs white miso
- 1 Tbs sugar
- 1/2 lbs salmon belly cut into square pieces
- 2 scallions sliced thin
- salt to taste
Put the bonito flakes in a disposible tea bag, or a double layer of cheese cloth and tie with twine. If you don’t have either, you can steep it in the milk, but you will need to strain it out.
Add the milk, bonito satchel and the kombu into a pot, cover and simmer for about 15 minutes. Remove the kombu and satchel then add the carrots and turnips. Cover and maintain a gentle simmer until they are tender.
Laddle some of the milk into a bowl and whisk in the miso and sugar to dissolve. Pour this mixture back into the soup and salt to taste. Add the salmon belly and cook for about 10-15 minutes; because it has a very high fat content, salmon belly benefits from the extra cooking time. If you are using regular salmon, you only need to cook it for a few minutes, otherwise it will get dry.
Add the scallions and serve with rice or crusty bread.