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A delicious and comforting one-pot soup meal that will satisfy your tummy!
Recipe type: Quick Boil Soups
Cuisine: Japanese
Serves: 6
  • 6 cups of water
  • 2 tbsp miso paste - or to taste
  • 1 to 2 packets of dashi powder sachet or ½ tbsp dashi powder (refer to the dashi packaging instructions)
  • 300 g salmon belly - rinsed and cut into 3-4 cm lengths
  • 300 g daikon (white radish) - peeled and cut into bite sized pieces
  • 1 small carrot - peeled and cut into small pieces
  • 200 g napa cabbage - chopped coarsely
  • 150 g enoki mushrooms - ends trimmed and rinsed
  • 1 block of silken tofu - cut into small cubes
  • 2 tbsp dried wakame (Japanese seaweed)
  1. Bring water and dashi packet to a boil in a pot. Once the water is boiling, scoop out some into a small bowl and add in the miso paste. Mix thoroughly until no lumps remain. Set aside.
  2. Add in daikon, carrots and napa cabbage. Simmer for about 10 minutes or until they are softened. Gently add in salmon, mushrooms and tofu and simmer till the salmon is cooked. Add in the wakame.
  3. Pour the dissolved miso from step 1 back into the pot and stir gently. Turn off the heat. Do not continue to boil or the miso would lose its flavour.
  4. Remove the dashi packet from the pot and serve the soup hot.
Cooking Notes
1. When heating up leftovers of this soup, do not heat it to boiling point so as to preserve the properties of the miso.
2. You can also use a combination of salmon belly and salmon bones for this recipe.
Recipe by Souper Diaries at