Can I use frozen salmon?

Yes. Thaw the salmon completely in the refrigerator and wipe it well with a paper towel before cutting it. Removing the excess moisture will prevent it from diluting the broth.

Can I add frozen edamame directly to the soup?

Yes. Shelled frozen edamame can be added without thawing, but it may need an additional minute to heat through.

Can I use red miso paste?

You can, but red miso paste is much stronger, and saltier than white miso paste. Begin with a smaller amount, taste the broth, and add more if needed.

Is this salmon miso soup gluten-free?

It can be, but check the labels on both the miso paste and dashi powder. Some varieties of miso are made with barley, and certain powdered dashi products may contain ingredients that are not gluten-free.

Why turn the heat off before adding the miso paste?

Prolonged high heat can flatten miso’s aroma and delicate flavor. Add the miso after turning off the heat, then reheat leftovers gently without allowing the soup to boil.

High-Protein Salmon Miso Soup (20-Minute Recipe)

High-Protein Salmon Miso Soup

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A quick, one-pot miso soup loaded with salmon, edamame, and bean sprouts for a light meal that’s high in protein.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Soup
Method: Stove Top
Cuisine: Japanese
Diet: Pescatarian

Ingredients

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3 cups water
1/2 teaspoon dashi powder
8 ounces boneless, skinless, salmon fillet, cut into bite size pieces. Other fish you can use: tuna, cod, or snapper
1/2 cup shelled edamame, thawed
1 cup bean sprouts
3 tablespoons white miso paste
2 green onions, finely chopped

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Instructions

Slice the salmon. If the salmon has skin on it, remove it. Wipe the salmon with a paper towel to remove any scales or small particles. Cut the salmon into bite size pieces and set aside.
Boil the water. Add the water and dashi powder to a medium size pot and bring to a boil.
Cook the salmon. Add the salmon and lower the heat to a simmer. Cover and simmer for 3-4 minutes, until the salmon is almost cooked.
Add the edamame and bean sprouts. Add them and let them cook for 1 minute.
Flavor with miso paste. Turn the heat off. Add the miso paste to a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste using chopsticks, and keep stirring until it has fully dissolved. Any leftover bits or clumps can be discarded.
Serve. Ladle the soup into bowls and top with green onions.

Notes

This soup is best eaten fresh, but leftovers (without the green onions) will keep for up to 2 days in the fridge. Reheat gently on low heat — do not boil.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3.1g
Sodium: 108mg
Fat: 8.4g
Saturated Fat: 1g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 12.5
Fiber: 3.8g
Protein: 32g
Cholesterol: 57mg

Find it online: https://pickledplum.com/high-protein-salmon-miso-soup/