Salmon Miso Soup

Actually, I'm not sure what to call this one.  It seems to plain/simple to be referred to as soup and yet it has chunks of salmon in it so I don't feel I can refer to it as a broth.

I wanted something for lunch and the idea of a cold salad didn't appeal to me.  My body wanted something warm, so I decided to try to elevate my version of miso broth into a meal instead of the appetizer it usually is.
Salmon Miso Soup

  • 4 oz wild caught salmon fillet
  • 1-2 Tbls organic extra virgin olive oil
  • 2 Tbls organic coconut aminos
  • A shake of organic garlic powder
  • A pinch of salt
  • A couple twists of pepper from the grinder
  • 4 cups of organic vegetable broth
  • A heaping Tbls of organic miso paste (I love that I can get organic soy free miso!)
I take a 3 qt copper bottom steel pan (love my Revereware) and put the olive oil in and turn it to high.  While it's heating I take a 4oz fillet from the freezer, open the wrapper and when the oil is hot I place the fillet in skin-side down.  I sprinkle garlic powder, salt, and pepper on the exposed fish (top side), cover the pan with a lid, and turn the heat down to medium-ish.

If you don't put the lid on, you will have oil flying everywhere.  If you're using a thawed or fresh fillet, your cooking time will be much shorter.

After several minutes I remove the lid and using a fork I flip the fish over.  I take the skin off and throw it in the garbage.  

I also take most of the oil out of the pan (I just use a metal tablespoon).  The oil was to get the fish started but salmon is such a fatty fish that the broth/soup does not need any added oils.

When the fish is cooked most of the way through (only a few minutes... I love fast dishes), I start breaking it apart with a fork.  I turn the heat back to high and add the coconut aminos (which, if you're not familiar with these, are a great substitute for soy sauce).  

When the liquid has evaporated I add in 4 cups (the whole box) of vegetable broth.  While that's heating I put a healthy tablespoon of miso paste into my soup bowl.  Then I add several luke warm (it's only begun to heat) tablespoonfuls of the broth into the soup bowl and mash the paste with the broth.

I reduce the soup heat to medium and when it's at a good temp I ladle some into my bowl and mix the liquid miso throughout what I just added to the bowl.

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