SUMO SALMON MISO SOUP
Sumo wrestlers eat lots of "nabe" to get up to fighting weight. We've toned our salmon soup down a lot, so this really isn't going to pack on the pounds unless you eat it with a LOT of rice. Sumo wrestlers have their own recipes and vary the soup depending on the ingredients they have. This is our version of Ishikari Nabe, using ingredients that we are readily able to find here. It isn't authentic, but works with our kids. The recipe is meant to be adjusted to incorporate things you may have at hand. We often add spinach, squash, green onions, sweet onions, mushrooms. You can add the eggs if you want, usually the tofu and salmon are plenty for us. If you really want to eat like a sumo wrestler, you should just dump your STEAMED rice right into the soup.
Provided by Akikobay
Categories Japanese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dashi is a Japanese fish stock.
- There are several ways to make this.
- You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these.
- The teabags have the correct amount of bonito flakes sealed into a little bag.
- I always use the teabag bonito because there is no added MSG.
- You can also make homemade fish stock, but be careful not to add too much salt.
- Vegetable stock would be a fair substitute.
- Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
- Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
- Add cabbage to pan.
- Cook for 1-2 minutes or until cabbage is just crisp.
- Put miso (starting with the lesser amount) into a sieve.
- Dip the sieve into the stock and melt the miso into the soup.
- The purpose of the sieve is to make sure there are no big miso chunks in the soup.
- You can also disslove the miso into some hot dashi and slowly add it in.
- Make sure to taste as you add the miso-- too much will make the soup salty.
- Adjust miso to taste.
- In general, one TBS per cup of water is sufficient, but miso can vary greatly in strength and saltiness.
- Add tofu cubes gently.
- Add salmon pieces to top of pan and push carefully into the soup.
- Simmer until the salmon is cooked through.
- When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
- If desired, break into the soup an egg for each person and"poach" it.
- Put this on top of each portion.
- Taste the miso soup and adjust miso as necessary.
- Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
- Serve with rice.
Nutrition Facts : Calories 264.1, Fat 7, SaturatedFat 1.1, Cholesterol 39.3, Sodium 915.9, Carbohydrate 26.8, Fiber 5.5, Sugar 6.5, Protein 25.5
MISO SALMON SOUP
My mother makes this miso salmon soup for me and its quick, simple, and tastes awesome!
Provided by BananaPancakes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut salmon into 1-inch squares. Transfer to a skillet, add 2 cups water, and bring to a boil over medium-high heat. Cook until fish flakes easily with a fork and is light pink, 6 to 8 minutes. Remove salmon pieces from the water and set aside.
- Dissolve miso paste in 4 cups water in a pot. Bring to a boil over high heat. Reduce heat, add tofu and salmon, and simmer for 10 minutes. Garnish with green onion to serve.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 5.1 g, Cholesterol 50.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 30.5 g, SaturatedFat 2 g, Sodium 543.8 mg, Sugar 1.2 g
MISO SALMON
I love miso salmon! It was the obvious choice for developing a healthy weeknight meal. This beautiful dish is full of Asian flavors and fresh, colorful veggies. And it doesn't feel as if the meal was thrown together quickly. -Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.
Nutrition Facts : Calories 591 calories, Fat 36g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1255mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
SUMO STEW (CHANKO NABE) WITH SHRIMP, MEATBALLS, AND BOK CHOY
Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten by Japanese sumo wrestlers in training, it is hearty without being heavy.
Provided by Rhoda Boone
Categories Stew Chicken Meatball Dinner Noodle Soup/Stew Shrimp Seafood Shellfish
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.
- If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.
- Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30-60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.
- Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
- Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.
- Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.
MISO SALMON
Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.
Provided by Kalyn
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
- In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
- Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.
Nutrition Facts : Calories 719.2 calories, Carbohydrate 34.9 g, Cholesterol 132.2 mg, Fat 40.5 g, Fiber 2.8 g, Protein 50.5 g, SaturatedFat 7.5 g, Sodium 2246.8 mg, Sugar 24 g
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
MISO MARINATED SALMON RECIPE BY TASTY
Here's what you need: salmon fillets, miso, sugar, sake, mirin
Provided by Spencer Kombol
Categories Breakfast
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, combine miso, sugar, sake and mirin.
- In a shallow container, combine the marinade and salmon. Marinate at least 30 minutes in the fridge.
- Heat the pan over medium low heat. place a parchment paper in a pan. Place salmon on top of the parchment paper so salmon doesn't burn. Cook 6-7 minutes both side or salmon gets the nice grill mark and color becomes opaque.
- Enjoy!
Nutrition Facts : Calories 346 calories, Carbohydrate 11 grams, Fat 17 grams, Fiber 1 gram, Protein 28 grams, Sugar 5 grams
MISO SALMON (SAKE MISOZUKE) WITH SPINACH SAUCE
This recipe involves marinating salmon in miso paste, a traditional technique of Japanese cuisine. I love accenting the salmon with this spinach sauce and serving it with a spinach salad, but I have also seen the fish served with plain soy sauce or other accompaniments.
Provided by Rina H.
Categories World Cuisine Recipes Asian Japanese
Time 6h55m
Yield 4
Number Of Ingredients 11
Steps:
- Season salmon fillets with salt. Cover and refrigerate for 1 hour.
- Wipe the excess salt from the salmon fillets, and wrap the fillets with 2 layers of cheesecloth. Mix 1 cup miso, 1/4 cup sake, and mirin together in a bowl. Spread both sides of the wrapped fillets with the miso mixture. Place the salmon in an air-tight container, and refrigerate for at least 5 hours, or overnight.
- Heat a small saucepan of water over medium-high heat. Add the spinach, and cook until wilted, 1 to 2 minutes. Drain in a colander, and allow to cool. Place spinach in a food processor. Process until smooth, adding water if the spinach becomes too dry. Set aside.
- Mix the remaining 1/2 cup of miso with sugar, egg yolks, and 2 tablespoons sake in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened. Set aside to cool, then stir in the pureed spinach.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking sheet. Unwrap the cheesecloth, and scrape off excess miso from the salmon fillets. Arrange fillets on the prepared baking sheet.
- Broil in the preheated oven until the salmon is golden, about 4 minutes. Flip the fillet over, then brush with the spinach sauce. Continue broiling until the salmon is cooked through and easily flaked with a fork, about 4 minutes more.
Nutrition Facts : Calories 555.4 calories, Carbohydrate 37.6 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 6.2 g, Protein 48.1 g, SaturatedFat 3.7 g, Sodium 6852.2 mg, Sugar 15.5 g
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