All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Konsai to shiozake no misoshiru / miso soup with root vegetables and grilled salted salmon

A small leftover piece of grilled salted salmon comes alive in miso soup.


2 cm daikon radish
4 cm carrot
1/2 medium potato
Tiny handful grilled shiozake salted salmon
Tiny handful fresh mushrooms (chanterelle in photo)
1 green onion
2 tsp miso
300 cc dashi


Slice daikon, carrot and potato 7-8 mm thick or thicker. (Slice carrot into rounds, cut daikon and potato into 4 or 6 lengthwise and then slice.)

Slice mushrooms or tear with hands into matching size.
Thinly slice green onion


In a pot, put dashi, daikon and carrot, and cook for a few minutes.

Add potato, and cook several minutes.

When vegetables are almost soft, add mushroom, and cook until tender.


When all ingredients are soft, remove from heat, and add miso.

Add salmon while crumbling into pieces that match size of vegetables.


Serve in individual bowls, and garnish with green onion.

  • Thickness of vegetables slices is designed to match chanterelle mushroom, which stays crunchy after cooking, in the mouth. It is also to ensure individual flavors come through without being overpowered by salmon. Rangiri diagonal cut also works.  
  • Because salted salmon is added to the soup, use less miso than usual. Adjustment may be need depending on saltiness of salmon.
  • Normally, miso is added at the end. Here, miso is added before salmon to prevent salmon from crumbling into tiny pieces from stirring miso into soup. If you are sure that grilled salmon would not crumble easily, add miso at the end.
  • If salted salmon has not been grilled, use as is, but take one step before putting it in soup. First place salted salmon on strainer and gently pour boiling water. This will turn its surface opaque and prevent an excess fishy smell and taste in soup afterward. Add salmon to soup when vegetables are almost done, about the time of adding mushroom. Put miso at the end.

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