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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
teaspoons instant dashi powder (look for msg-free)
tablespoons white miso paste (or a red-white "awase" mix)
cup chopped shiitake mushrooms
cups chopped napa cabbage
block firm tofu, cubed
thin strip salmon fillet, cooked (see note for substituting fresh or thawed salmon)
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
- This recipe was entered in the contest for Your Best Umami-Centric Recipe