Japanese · Dinner
Salted Salmon Rice Soup
A Japanese comfort soup of flaked salted salmon simmered in kombu dashi with cooked rice, ginger and scallion, finished with a soft-poached egg and nori. The salt-cured fish seasons the broth while rice thickens it into a savoury, spoonable porridge-like soup.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
452Calories
43.1gProtein
18.2gFat
28.4gCarbs
1.5gSugar
1.2gFiber
2856mgSodium
412mgChol
4.3gSat Fat
815mgPotassium
110mgCalcium
2.4mgIron
6.2mcgVitamin B12
2.8mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Rub the salmon fillet with 1 tsp salt on a plate and cure at room temperature 15 minutes until surface is translucent.
2
Sear
Pat salmon dry and sear skin-side down in a dry skillet over medium-high heat 3 minutes until skin crisps, then flip and cook 2 minutes until opaque.
3
Simmer
Bring kombu dashi to a gentle simmer over medium heat, crack in the egg, and poach 3 minutes until white is set and yolk remains soft.
4
Build
Flake seared salmon into bite-sized pieces into the pan, add cooked rice, soy sauce and nori strips, and simmer over medium-low heat 2 minutes.
5
Plate
Ladle rice, salmon and egg into a deep bowl, scatter the scallion and ginger over the top, and serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g salmon fillet, salted
- 360ml360ml kombu dashi
- 200g200g cooked short-grain white rice
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 22 eggs
- 1 tsp1 tsp soy sauce
- 11 sheet nori
