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Salmon-Vegetable Soup Recipe
|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)|
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
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.
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.