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Salmon-Vegetable Soup

Grannys.kitchen's picture
Ingredients
  Boneless salmon steak 1⁄2 Pound (Fresh / Frozen)
  Taro root 1⁄4 Pound, peeled and thinly sliced to make 2/3 cup
  Dashi broth/Chicken broth 4 Cup (64 tbs)
  Fried tofu 1 1⁄2 Ounce (1 Package Or 1 1/2 Cups)
  Daikon 1⁄4 Pound, peeled, sliced, and cut into 1/2 inch pieces
  Green onions 6 , sliced into 1 inch pieces
  Carrot 1 , thinly sliced
  White miso paste 1⁄4 Cup (4 tbs) (Fermented Soybean Paste)
  Salt To Taste
  Sake 1⁄4 Pound
  Parsley sprigs 2
Directions

Thaw salmon, if frozen.
Cut salmon into 1/2 inch cubes.
In a small saucepan combine the taro root and enough water to cover.
Bring to boiling; reduce heat.
Simmer, uncovered, about 4 minutes or till tender.
Drain.
Rinse with cold water.
In large saucepan combine the broth, bean curd, daikon, green onions, carrot, and taro root.
Bring to boiling.
Add the salmon, miso, and salt to taste.
Add sake lees, if desired.
Simmer, uncovered, for 5 minutes.
Ladle into soup bowls; serve at once topped with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Salmon
Interest: 
Party

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 991 Calories from Fat 217

% Daily Value*

Total Fat 25 g38%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 169.3 mg56.4%

Sodium 4091.4 mg170.5%

Total Carbohydrates 78 g25.9%

Dietary Fiber 12.4 g49.7%

Sugars 8.9 g

Protein 77 g154.5%

Vitamin A 268.4% Vitamin C 117.6%

Calcium 33.9% Iron 28.2%

*Based on a 2000 Calorie diet

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Salmon-Vegetable Soup Recipe