Salmon Miso Soy Milk Chowder
Recipe By: Norie Mori
300g boneless and skinless salmon, cut into bite-size, salt and pepper
4 leaves Chinese cabbage (chopped)
4 potatoes, cut into bite-size (or 8-10 baby potatoes, skin removed)
2 onions, cut into edges
2 small carrots, cut into bite-size
6 mushrooms, cut in half or quarter
10 brussel sprouts, cut in half
50g green beans, cooked and cut into 3cm (or half a bunch of broccoli, cut into flowerets, cooked)
1Tbsp finely chopped garlic
Salt and pepper
500ml Bonsoy Soy Milk
2Tbsp Spiral Instant Bonito Dashi
2Tbsp (heaps) Spiral Organic Shiro Miso
** if dashi is unsalted or salt-reduced, add the following:
1-2Tbsp Spiral Organic Shoyu
1/2-1Tbsp Spiral Mirin
1. Heat the butter and garlic in a stew pan/pot. When the butter and garlic has turned light brown, cook salmon to medium rare and take them out. Set aside.
2. In the same pan/ pot, add potato, onion, carrot and mushroom, stir and add water and dashi, when it comes to the boil, reduce the heat and simmer with lid until the vegetables become tender.
3. Add shiro miso diluted with 2-3Tbsp soy milk, and the rest of the Bonsoy (plus Spiral shoyu and mirin) to the pot and add Chinese cabbage. Add salmon pieces, reduce the heat and simmer until they are cooked.
4. Add green beans (or broccolis) and serve.