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Author Notes: I have fond memories of slurping Hokkaido-style "nabe" -- a hot pot with salmon and a miso broth cooked at the table -- during my travels in Japan. It's simple, nutritious, and warms the body & soul! Here's my even simpler stove-top version. I usually use leftover cooked salmon, added at the final stage, to make this a quick meal, but you can also use fresh or thawed salmon for even more flavor by cooking it in the broth before adding the vegetables. —theseasonedtraveler
- 4 cups water
- 1.5 teaspoons instant dashi powder (look for msg-free)
- 4 tablespoons white miso paste (or a red-white "awase" mix)
- 1 cup chopped shiitake mushrooms
- 2 cups chopped napa cabbage
- 1 block firm tofu, cubed
- 1 thin strip salmon fillet, cooked (see note for substituting fresh or thawed salmon)
- 2 fresh scallions, chopped finely
- Bring the water to a boil in a large pot and add the dashi powder, mix well until the powder is dissolved. Turn the heat down to a low simmer.
- Put the miso in a small mesh strainer and submerge it halfway into the simmering water. Use a spoon or chopsticks to swirl the miso and help it dissolve into the water through the strainer.
- If using fresh or thawed salmon, add it to the miso broth and simmer until translucent, 2-3 minutes.
- Add the mushrooms and cabbage and stir until just cooked through, about a minute. Then gently add the tofu (and salmon, if using cooked salmon) and cook until just heated through.
- Turn the heat off and sprinkle fresh scallions into the soup. Gently stir the broth to mix up the miso again, then spoon into bowls. Optional: serve with steamed rice and pickled daikon radish.
- This recipe was entered in the contest for Your Best Recipes with Tofu
- This recipe was entered in the contest for Your Best Restorative Recipes