BY CHEF KATIE MIST

Miso Soup with Salmon & Shiitakes

Miso, fermented soy beans, is a good-for-your-gut probiotic powerhouse that also aids in digestion and immune support. Kombu, a dried seaweed, is another heavy hitter when it comes to delivering vitamins, minerals, antioxidants, and promotes digestive and thyroid health. Throw in the high-protein salmon and this soup might just be the fountain of youth!

Cook Time: 15 -20 minutes | Prep time: 5 -10 min | Serves/Serving: Servings = 4

Ingredients

• 1 5-inch piece Kombu (dried seaweed found on the Asian aisle of your supermarket)

• 1 cup bonito flakes (dried bonito found on the Asian aisle of your supermarket)

• 1 1⁄2 tablespoons mirin

• 1 1⁄2 tablespoons tamari or coconut aminos

• 1⁄4 cup white miso

• 1 pound salmon, skinned and cut into 1 inch cubes and seasoned with salt and pepper

• 8 ounces shiitake mushrooms, stems removed and reserved

• 1 cup snap peas, sliced into bite sized pieces

• 4 green onions, sliced into rounds

• 1/2 jalapeno, thinly sliced

• 1/4 cup, chopped cilantro

• Furikake (dried seaweed seasoning blend found on the Asian aisle of your grocery store)

Instructions

Miso broth instructions:

1. Put 6 cups of water into a medium/large pot.

2. Add kombu and shiitake stems and bring to a boil.

3. Add bonito flakes, turn heat down and simmer for about 30 seconds.

4. Turn heat off and remove kombu.

5. Let the bonito and stems sit for 10 minutes, then remove with a fine mesh spider or strain broth into a clean pot.

6. Heat miso broth over high heat. Add mirin and tamari.

7. When liquid boils, whisk in the miso, then add salmon, peas and shiitakes.

8. Reduce to a simmer and cook for about 2-4 minutes, or until the salmon is just barely cooked through.

9. Taste for seasoning, add salt if necessary.

10. Garnish with green onions, jalapeno, cilantro and furikake.

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