Miso soup with spring onions, tofu and crumbled salmon


  • 100 g of fresh salmon
  • 6 spring onions
  • 30 g dried wakame seaweed
  • 70 g white miso paste
  • some cives

  • 300 g silken tofu
  • 1 tablespoon(s) of sesame oil
  • 1 tablespoon(s) sesame seeds


  1. In a hot pan, cook the salmon skin side down for 5 minutes, then let it cool before crumbling it.

  2. In a saucepan, pour 1.5l of water, half the onions, washed and cut in half lengthwise, and the seaweed, then bring to the boil, then reduce the heat and simmer for 20 minutes. Strain and add the miso, mix carefully.

  3. Add the rest of the quartered onions, the washed and chopped chives, the diced tofu and the salmon crumbs. Drizzle with sesame oil and sprinkle with sesame seeds. Enjoy hot.

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