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Recipe Details:
This is a recipe for a delicious and savory miso soup with salmon that is very quick and easy to make!
Step 1 Soak the kombu seaweed in cold water and put in the refrigerator for 1 hour. Then, remove the kombu seaweed from the water. Water must be put to warm over a low heat. It is very important not to allow the water to boil. Step 2 When water reaches 160 F, add the dry hon dashi fish soup stock to the water and stir until it is completely dissolved. Strep 3 Bring the water to 195 F and add the miso paste first, then add sake, mirin, soy sauce in the sequence indicated. After 5 minutes, the broth is ready. Step 4 Rinse the salmon, pat dry with paper towels, then cut into cubes. Then scald the raw salmon with boiling water for 3 minutes and remove it in a separate plate for serving. Also cut the block of silken tofu into cubes. Step 5 Place salmon, vegetables, tofu on the bottom of a plate. Then pour over the miso broth. Garnish with scallions, if desired. To spice up the soup, the Japanese add wasabi to the finished dish.
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