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Photo by: Joseph De Leo
For this soup, I include salmon and shrimp along with diced vegetables to make a full-meal dish. You can create similar flavorful soups using leftover seafood from your sushi preparation.
Bring a medium potful of lightly salted water to a boil, add the shrimp, and cook for 30 seconds. Drain and peel off the shells. Blanch the salmon in the same way and drain.
Heat the vegetable oil in a medium pot, add all the cubed vegetables, and cook over medium-low heat for 1 minute, stirring. Add the dashi and cook, covered, until the vegetables are soft, about 15 minutes. Add the salmon and shrimp and cook for 3 minutes. Add the miso and toban jiang, whisking until it is dissolved.
Serve equal portions of the soup in four soup bowls. Grind some black pepper over the top.
Nutritional information does not include fish stock. For nutritional information on fish stock, please follow the link above.
Nutrients per serving (% daily value)