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Salmon Miso Soup

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Salmon Miso Soup

My daughter requested me to cook miso soup for her one night. So it triggered me to think of the yummy miso soup that we tried at Itamae Sushi (板前壽司) in Hong Kong. They mainly used salmon to cook for dashi, that was a big hit. Luckily, I found an Asian fish market selling salmon bone skeleton, together with much meat on it, only costs a few dollars a kilograms. If you’re from Western countries, you might not like to use the fish bones at all. Chinese families like to use them to cook fish soup. The 2 dollars-and-something salmon bones made us a very delicious miso soup last week. I didn’t really need any dashi powder at all. Our family enjoyed this natural and delicious soup very much.

  • 1 salmon bone skeleton, about 700g
  • 4 to 5 liters water
  • 2 Tbsp miso paste (soybean paste)
  • 1 tsp instant dashi powder, optional
  • 2 pieces tofu, cut into 1 to 1.5cm dices
  • Wakame (seaweed), to preference
  • 1 green onion (shallot), finely chopped for garnish
Fried Salmon Bones

  1. Bring 4 to 5 liters of water to a boil.
  2. Soak wakame according to the instructions on packet until softened. Rinse and drain well.
  3. Rinse and cut salmon bones into chunks. Whenever I cook fish soup, I use to briefly fry fish bones in batches over medium heat. I learned this trick from my mum to remove or reduce any unpleasant smell of fish. But if you can get very fresh fish, you can skip this step though. When frying salmon, I don’t need to add any oil because salmon has got lots of oil already.
  4. Put salmon bones into boiling water and cook for 2 hours, until reduced to 4 to 5 cups of fish soup.
  5. Add wakame and bring to a boil again. Gently add diced tofu. Slower heat and simmer for 10 minutes. Turn off the heat. Ladle out 2 tablespoons of soup to dissolve the miso paste. Gradually stir in until completely dissolved. Make sure to taste along the way you stir in the miso paste. Don’t add too much, otherwise the soup would be too salty. You can also add some instant dashi powder to add more flavour if desired. Sprinkle chopped green onions for garnish. Done.

Miso Paste


  1. MMMMMMM,....what a marvellous soup!

    I love Miso & salmon together!

  2. great idea adding the pan fried salmon!

  3. hi christine, i'm curious what kind of tofu you use for your soups? i understand the japanese silken tofus that come in tubes are good, but i have always felt intimidated about handling them. what do you recommend and how do you prepare the japanese tofus if you do use them? thanks!

  4. We made fish broth a few days ago with salmon bones (99 cents a lb.) by roasting the bones with a bit of oil salt and pepper, scraping off the meat and storing it for other uses and then boiling the remaining bones in water seasoned with a splash of lemon juice and soy sauce. Tonight made miso soup with the broth, wakame seaweed, green onions, a chopped mustard green leaf, some of the salmon meat, a couple of diced small shishito peppers and for a totally unique touch, a tablespoon of peanuts and a piece of bacon chopped up and crisped in the microwave. AFTER making this soup, went searching on the web and found your recipe. Great minds . . . .?

    1. Thanks for dropping by. I haven't tried adding peanuts in my salmon miso soup. It's quite new to me. But it sounds tasty.