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40 minuti
• 2 cucch. miso bianco
• 1 bustina di brodo dashi sciolta in 375ml d'acqua
• 1 cucch. sake da cucina
• 1 cucch. mirin
• 300ml salsa di soia
• 2 filetti di salmone
• 1 confezione di noodles shirataki (facoltativo)
• 6 funghi shiitake reidratati
• 1 carota
• 200g broccoli
• 1 patata
Grab a saucepan and add the konbu dashi mixed with water, soy milk, miso paste, cooking sake and mirin. Mix well and simmer gently on a low heat. Stir and skim the impurities off the stock from time to time if needed.
While your soup stock is heating prepare your vegetables, peel and cut them into bite-sized pieces. Remove your shiitake mushrooms’ hard tips if necessary. Break your broccoli into florets.
After your stock has simmered for about 15 mins, add the vegetables and cover. Let them simmer until they become soft.
Finally, add the salmon and drained shirataki noodles to the pan. Leave everything to simmer for an extra 15 min whilst still mixing from time to time. Serve it as a filling starter or with cooked rice for a full meal. If you are looking for an extra healthy meal idea, check out our recipe on how to cook Japanese brown rice.
• Keep an eye on the soup when it is heating as it contains soy milk so boils over easily.
• If you don’t have mirin in your cupboard, just add 1 tbsp of sugar instead.
