The rich, velvety soup is reminiscent of a New England clam chowder in its creaminess, yet it doesn’t contain a drop of dairy. Its lush texture and earthy aroma come from the soy milk and miso broth, while big chunks of salmon belly add the fat that will have you convinced this soup is brimming with butter and cream. Tender turnips and carrots provide sweetness and texture, while the scallions give the soup a vegetal bite of spring green. With bonito flakes and konbu bumping the umami, this Creamy Salmon Miso Soup satisfies all the cravings of winter and spring. Served with a bowl of rice, or a thick crusty baguette, this hearty blond stew will take the chill off even the coldest day. I really like the melt-in-your mouth tenderness and the extra oil that salmon belly lends to the soup, but if you want a lighter version, it would also work well with a less fatty cut of salmon; just be sure to adjust the cooking time. I’ve served this with a bowl of Japanese short grain rice. Creamy Salmon Miso Soup would also pair well with a salad dressed with Sesame Dressing, or a plate of Japanese pickles. Leftovers can either be reheated or turned into a porridge by adding some cooked rice to the soup and cooking until the rice is very soft. This would make a delicious Japanese breakfast; an easy and nourishing start to the day.
📖 Recipe
