Savory Salmon Tofu Miso Soup with Broccoli

It’s very intriguing how the human brain works. Memories seem to be kept in files in a huge filing cabinet. Sometimes something will come along and trigger you to open a distant file from ages ago. Out of the blue, this was how the Savory Salmon Tofu Miso Soup with Broccoli recipe was born.

Earlier this week, my best friend treated me to a cute little Japanese restaurant, Kiyo Sushi and Sake in Irvine. She wanted to show me Kiyo’s impressive lunch specials. I love eating Japanese meals out of Bento boxes. The food is always beautifully garnished and organized into little compartments, making it look so much more inviting and tasty. I ordered the grilled salmon lunch special which came with the tofu miso soup, and it was so delicious.  As I started eating, an old file popped open and my thoughts wandered back to my time in Hokkaido many years ago.

Hokkaido is one of my favorite cities in Japan. I was there to see the Lavender Festival at Farm Tomita over the summer. It was also the first time I’ve ever tried their famous lavender ice cream, and I was blown away by the sweet and creamy texture and the rich lavender flavor. Aside from their special ice cream, my top three must-eat foods at Hokkaido are its famous Red King Crab and the Hokkaido Salmon Hot Pot.

The Hokkaido Salmon Hot Pot (Ishikari Nabe) uses fresh seafood and in-season vegetables. It’s usually cooked in a miso-based broth with salmon or trout and vegetables. I’ve had a lot of hot pots before, but this is definitely one of those unforgettable dishes you wish you could eat again.

I think the combination of grilled salmon and miso soup really made me crave for the Hokkaido salmon Hot Pot again, and I decided to create the dish the American way with salmon and our in-season vegetables.

This easy miso soup with tofu was a complete success at the dinner table, and everyone kept going for seconds. My kids even asked me where I bought the yummy vegetables. The Umami Boost from the Miso made everything taste better, adding the perfect blend of salty, sweet, and nutty flavors.

I hope you will love this Savory Japanese style tofu miso soup and trigger to open your memory files too. Let’s all get inspired!

Why You’ll Love This Recipe:

• Simple Ingredients: You only need a handful of ingredients to create this comforting dish of tofu miso soup.
• Quick to Prepare: From start to finish, this soup can be ready in under 30 minutes.
• Packed with Nutrients: Salmon, tofu, broccoli, white miso and wakame provide an array of health benefits.
• Customizable: Adjust the ingredients or add toppings to suit your preferences.
• Perfect for Any Occasion: Whether it’s a cozy family dinner or an impressive starter for guests, this soup fits the bill.

Nutritional Benefits:

• Salmon: Rich in omega-3 fatty acids, high-quality protein, and essential vitamins.
• Tofu: A plant-based protein source packed with calcium and iron.
• Broccoli: Loaded with vitamins C and K, fiber, and antioxidants.
• Wakame: A superfood seaweed, known for its iodine and mineral content.
• Miso Paste: Contains probiotics that promote gut health.

Ingredients:

• ½ cup Wakame (dried seaweed): Look for flakes instead of solid sheets for easier preparation.
• 1 cup White Miso Paste: The base of the soup, offering a sweet and savory depth.
• 8 oz Fillet of Salmon: Cut into cubes for a tender, flavorful protein addition.
• 2 cups Broccoli: Sliced into small pieces for added nutrients and a pop of color.
• 16 oz Soft Tofu: One standard pack, cut into small cubes for a silky texture.

Optional Toppings:

• 1 pinch Asian Spicy Pickled Mustard Greens: For those who like a little heat.

Instructions:

Prepare the Wakame:
Begin by soaking the wakame in a small bowl of water for about 5 minutes. This allows the seaweed to rehydrate and expand, making it tender and ready to use. Once soaked, drain the excess water and set the wakame aside. In a large pot, bring 6 cups of water to a gentle boil over medium-high heat, then add the wakame.

Mix the Miso Paste:
Reduce the heat to medium to prevent the broth from boiling too vigorously, which can affect the delicate flavors. Use a ladle to scoop out a bit of the hot broth into a small bowl. Add the miso paste to this bowl and whisk until it forms a smooth mixture. Gradually pour this mixture back into the pot while stirring gently to fully dissolve the miso paste into the broth.

Add the Salmon:
Carefully add the salmon cubes into the simmering miso soup broth. Make sure the salmon pieces are evenly spaced to cook uniformly. Let the salmon cook for 2-3 minutes. You’ll know the salmon is ready when it turns opaque and flakes easily with a fork. Be cautious not to overcook, as the salmon can become dry.

Add the Vegetables:
Stir in the broccoli florets, ensuring they are fully submerged in the broth. Allow the soup to simmer for another 2 minutes, just until the broccoli becomes tender-crisp. This short cooking time ensures the broccoli retains its bright green color and nutritional value.

Incorporate the Tofu:
Gently add the cubed tofu to the pot. Stir carefully to distribute the tofu evenly without breaking it apart. Let the soup simmer for an additional 1-2 minutes, allowing the tofu to warm through and absorb the flavors of the broth.

Serve and Enjoy:
Ladle the miso soup into individual bowls, ensuring each serving gets a good mix of salmon, tofu, broccoli, and wakame. Garnish with optional toppings like Asian spicy pickled mustard greens for an added kick. Serve hot, either on its own or alongside steamed rice for a more filling meal.

Pro Tips:

• Use fresh salmon for the best flavor and texture.
• Adjust the amount of miso paste based on your salt preference.
• Avoid overcooking the salmon to keep it tender and flaky.
• Add a dash of sesame oil for an extra layer of aroma.
• Experiment with other vegetables like carrots or mushrooms.

FAQ:

Q: Can I use other types of fish? A: Yes, cod or halibut work well as substitutes for salmon.

Q: Is this miso soup gluten-free? A: It can be if you use gluten-free miso paste.

Q: How long does this tofu miso soup keep? A: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Explore More Japanese-Inspired Dishes:

If you enjoyed this Salmon Tofu Miso Soup, you’ll love some of my other Japanese-inspired recipes! Try my savory Japanese Chicken Curry Recipe for a cozy, hearty meal. Or cool down with refreshing Cold Soba Noodles with Fish Cake. If you’re in the mood for seafood, check out my tender Grilled Squid. There’s something for everyone to enjoy!