Quick & Easy

Salmon and shiitake soup

Salmon and shiitake soup



1.Place salmon bones and heads in large saucepan with onion and the water. Bring to the boil. Reduce heat; simmer, uncovered, 20 minutes.
2.Remove any scum from surface of stock. Strain stock mixture through muslin-lined strainer into large bowl. Return stock to same cleaned pan. For a stronger flavour, simmer the stock after straining to intensify its flavour.
3.Place miso (either red or white – red miso is stronger and saltier so only use about 2 tablespoons) in small bowl, gradually add 1 cup (250ml) of the hot stock, stirring, until miso dissolves. Add to saucepan, stir to combine.
4.Add mushrooms, return to a simmer.
5.Grate fresh ginger into a sieve set over a bowl to obtain approximately 2 tablespoons of ginger juice.
6.Remove from heat; stir in ginger juice. Serve soup topped with sprouts and daikon.

Related stories