Hokkaido fishermen added salmon to miso soup in the 1900s, creating a protein-rich broth that fights off Pacific coast winters.
Mushroom & Salmon Miso Soup
Dive into a bowl of our delicious Mushroom & Salmon Miso Soup, a delightful blend of umami flavors that’s both hearty and refreshing! With earthy mushrooms and tender salmon simmered in a savory miso broth, this quick 15-minute dish is perfect for any time you crave comfort food. Grab your chopsticks and savor the seasonal goodness!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 stalk green onion for garnish
- 300ml of water (10.1 fl oz)
🥩Meat & Seafood(1)
- 100g filet of salmon (0.22 lbs)
🫙Pantry Staples(1)
- tsp sesame oil
🍯Sauces & Condiments(1)
- 2 sachets of itsu miso’easy
📦Other(2)
- assorted mushrooms [we used chestnut and enoki]
- 1 large pak choy
Nutrition (per serving)
Calories
204
Protein
15g
Carbs
12g
Fat
10g
👨🍳 Instructions
- 1
Layer the vegetables in a small saucepan and gently place the salmon on top to steam.
- 2
Cover the salmon in 1 packet of miso, and drizzle the second packet over the vegetables.
- 3
Pour in the water and let it simmer for 10 minutes on medium-low heat with the lid on.
- 4
Gently flake the salmon with a fork, and garnish with green onion and sesame oil.
💡 Pro Tips
- ✓Never boil miso paste directly—add it after removing from heat or dissolve it in 50ml of the 300ml water separately, then stir in. Boiling denatures beneficial enzymes and creates bitter, astringent flavors from broken-down amino acid chains.techniqueTemperature threshold: below 140°F (60°C)
- ✓Place salmon skin-side down on vegetables and cover with miso to create a protective barrier that keeps the fish at 145°F internal temp while vegetables steam at lower temperatures, preventing overcooked, rubbery salmon.techniqueSalmon target: 145°F internal; steam cooking penetrates ~0.2 inches per minute
- ✓Slice mushrooms 0.25 inches thick and layer pak choy horizontally (not vertically) so steam penetrates evenly and cooks through in exactly 10 minutes without releasing excess water that dilutes miso umami.ingredient0.25 inch thickness; 10-minute steam penetration
- ✓Use medium-low heat at 200°F (not boiling at 212°F) to maintain a gentle simmer—vigorous bubbling agitates the delicate salmon and emulsifies miso unevenly, creating separated oily patches instead of creamy suspension.timing200°F gentle simmer vs. 212°F rolling boil
- ✓Finish with sesame oil after plating (not before cooking) because its volatile aromatic compounds volatilize above 350°F, losing the nutty, toasted sesame character that defines the dish's flavor profile.timingSmoke point 350°F; add at service for maximum aroma retention
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Hokkaido fishermen added salmon to miso soup in the 1900s, creating a protein-rich broth that fights off Pacific coast winters.
Mushroom & Salmon Miso Soup
Dive into a bowl of our delicious Mushroom & Salmon Miso Soup, a delightful blend of umami flavors that’s both hearty and refreshing! With earthy mushrooms and tender salmon simmered in a savory miso broth, this quick 15-minute dish is perfect for any time you crave comfort food. Grab your chopsticks and savor the seasonal goodness!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 stalk green onion for garnish
- 300ml of water (10.1 fl oz)
🥩Meat & Seafood(1)
- 100g filet of salmon (0.22 lbs)
🫙Pantry Staples(1)
- tsp sesame oil
🍯Sauces & Condiments(1)
- 2 sachets of itsu miso’easy
📦Other(2)
- assorted mushrooms [we used chestnut and enoki]
- 1 large pak choy
Nutrition (per serving)
Calories
204
Protein
15g
Carbs
12g
Fat
10g
👨🍳 Instructions
- 1
Layer the vegetables in a small saucepan and gently place the salmon on top to steam.
- 2
Cover the salmon in 1 packet of miso, and drizzle the second packet over the vegetables.
- 3
Pour in the water and let it simmer for 10 minutes on medium-low heat with the lid on.
- 4
Gently flake the salmon with a fork, and garnish with green onion and sesame oil.
💡 Pro Tips
- ✓Never boil miso paste directly—add it after removing from heat or dissolve it in 50ml of the 300ml water separately, then stir in. Boiling denatures beneficial enzymes and creates bitter, astringent flavors from broken-down amino acid chains.techniqueTemperature threshold: below 140°F (60°C)
- ✓Place salmon skin-side down on vegetables and cover with miso to create a protective barrier that keeps the fish at 145°F internal temp while vegetables steam at lower temperatures, preventing overcooked, rubbery salmon.techniqueSalmon target: 145°F internal; steam cooking penetrates ~0.2 inches per minute
- ✓Slice mushrooms 0.25 inches thick and layer pak choy horizontally (not vertically) so steam penetrates evenly and cooks through in exactly 10 minutes without releasing excess water that dilutes miso umami.ingredient0.25 inch thickness; 10-minute steam penetration
- ✓Use medium-low heat at 200°F (not boiling at 212°F) to maintain a gentle simmer—vigorous bubbling agitates the delicate salmon and emulsifies miso unevenly, creating separated oily patches instead of creamy suspension.timing200°F gentle simmer vs. 212°F rolling boil
- ✓Finish with sesame oil after plating (not before cooking) because its volatile aromatic compounds volatilize above 350°F, losing the nutty, toasted sesame character that defines the dish's flavor profile.timingSmoke point 350°F; add at service for maximum aroma retention