Salmon Miso Stew (Ishikari Nabe)
A hearty and nutritious salmon and miso based stew
Equipment
- 1 large pot
Ingredients
- 3-4 cups dashi stock see notes on making dashi
- 1-2 TBSP sake
- 1/2 lb salmon cut into cubes
- 1/2 lb daikon cut into quarter moons
- 1 medium potato cut into cubes
- 2-3 TBSP white miso paste
Optional Additional Ingredients
- 3-4 napa leaves diced or chopped into bite-size pieces
- bok choy
- shiitake mushrooms
- green onions
- tofu cut into cubes
- enoki mushrooms
Instructions
- Marinate salmon in sake for at least 1 hour. This will help remove any unwanted fishy smell or taste1-2 TBSP sake, 1/2 lb salmon
- In a large pot, bring dashi stock to a boil.3-4 cups dashi stock
- Add salmon, potato, and daikon then continue to cook on high until pot returns to a boil. Once boiling, reduce to simmer and let cook for ~10-15 minutes. Use a spoon or a sieve to skim off the white foam that floats to the top. This will help remove any bitterness or fishy taste from the soup.1/2 lb salmon, 1 medium potato, 1/2 lb daikon
- Add any other ingredients being used and return to a simmer. About 5 minutes.3-4 napa leaves, shiitake mushrooms, green onions, tofu, enoki mushrooms, bok choy
- Take a ladle of the dashi stock out and mix the miso paste in the stock until dissolved. Pour the diluted miso paste back into the pot and allow to continue simmering. About 5 minutes. Try to avoid letting this come to a full boil in order to avoid killing the probiotics in the miso. If it happens, though. That's OK. It won't ruin the flavor and other nutrients of the soup.2-3 TBSP white miso paste
- Ladle into bowls and serve!
Notes
For dashi stock, the best way is to have some pre-made ahead of time and ready to use in the fridge (see my overnight dashi stock recipe for an easy way to have some always in supply!). If you don't have this, you can start this recipe by first soaking a 6" x 6" piece of konbu in water and letting it come to a simmer for <20 min (try not to let it boil. Konbu can create a bitter flavor if cooked too hot, but IMO it's not the end of the world if happens. I don't notice THAT big of a difference between boiled konbu and simmered). Remove the konbu and use the broth to start this recipe.
Chicken broth can be used a substitute, but it will alter the flavor of the dish. So will vegetable stock. Water may be the best alternative, but that dashi stock really adds a nice umami undertone to the whole meal that's hard to replace.