Spicy Miso Salmon Soup with Quinoa
20min
40min
3
415
Chef's Note
This hearty soup is perfect for meal prep as the flavors deepen over time. For a milder version, reduce the amount of gochujang paste. The salmon can be cooked separately and added to individual bowls just before serving to prevent overcooking if you plan to store leftovers. For a vegetarian option, simply omit the salmon and add more tofu or mushrooms for protein.
Tags
Ingredients
3/4 cup quinoa
1 1/2 cups water
16 oz fresh salmon fillets
3 tablespoons miso paste
6 cups low-sodium vegetable broth
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoons gochujang paste
1 tablespoon maple syrup
3 cloves garlic
1 tablespoon fresh ginger
2 cups shiitake mushrooms
2 heads bok choy
2 medium carrots
8 oz tofu, firm
4 stalks green onions
1 tablespoon sesame seeds
1 whole lime
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Rinse 3/4 cup of quinoa under cold water. Add to a pot with 1 1/2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- 2
While the quinoa cooks, mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger.
- 3
Slice 2 cups of shiitake mushrooms, chop 2 heads of bok choy (separating stems and leaves), julienne 2 medium carrots, cube 8 oz of firm tofu, and thinly slice 4 stalks of green onions.
- 4
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic, grated ginger, and mushrooms. Sauté for 3-4 minutes until mushrooms begin to soften.
- 5
Add the bok choy stems and carrots to the pot and cook for another 2-3 minutes.
- 6
Pour in 6 cups of vegetable broth and bring to a simmer. In a small bowl, whisk together 3 tablespoons of miso paste with 1/2 cup of the hot broth until smooth, then stir back into the pot.
- 7
Add 1 tablespoon of gochujang paste, 1 tablespoon of maple syrup, and 1 tablespoon of rice vinegar to the soup. Stir well and simmer for 5 minutes.
- 8
Season the salmon fillets with salt and pepper. In a separate skillet, heat the remaining 1 tablespoon of sesame oil over medium-high heat. Sear the salmon for 2-3 minutes per side until just cooked through but still tender inside.
- 9
Break the salmon into large chunks, removing any skin and bones.
- 10
Add the tofu cubes and bok choy leaves to the soup and simmer for 2 minutes until the leaves are wilted.
- 11
Stir in the cooked quinoa and salmon chunks. Heat through for 1-2 minutes, being careful not to break up the salmon too much.
- 12
Taste and adjust seasoning with salt and pepper if needed.
- 13
Ladle the soup into 3 serving bowls. Squeeze fresh lime juice over each bowl.
- 14
Garnish with sliced green onions and sesame seeds. Serve hot.
Nutrition Information (per serving)
415
39g
24g
18g
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