Hey foodies! Today, I wanted to talk about one of my all-time favorite ingredients in Japanese cuisine – miso! For those who may not be familiar, miso is a paste that is fermented from soybeans, rice, and sometimes other grains. It has a rich, savory flavor, known as “umami,” and is used in a wide variety of dishes, including soups, marinades, and dressings.
One of the things I absolutely adore about miso is its versatility. With different colors and strengths, each miso has its own unique flavor profile. White miso, for instance, is slightly sweeter and milder than red miso, which has a saltier and stronger taste. Meanwhile, yellow miso sits somewhere in between, with a slightly earthy flavor. This range of flavors makes it so easy to experiment and find the perfect miso to complement any dish.
Another fantastic thing about miso is its health benefits. This fermented paste is an excellent source of protein, vitamins, and minerals, and has been known to boost digestion and strengthen the immune system. Thanks to the beneficial probiotics present in miso, it also helps promote gut health.
In Japanese cuisine, miso is used in all sorts of dishes – from the classic miso soup to grilled meats and veggies. But, there are no limits to your creativity! I encourage you to try adding miso to your favorite salad dressings or marinades for a delicious twist. And, if you’re feeling adventurous, why not attempt making your very own miso at home? It’s a fun and satisfying process that enables you to experiment with various flavors and strengths.
Overall, miso is a tasty and healthy ingredient that I can’t recommend enough. With its exceptional flavor and wellness advantages, it’s no wonder miso has been a staple of Japanese cuisine for centuries. So go on and give it a shot – I promise it won’t disappoint!
Salmon Miso Chowder
Ingredients
- 3 slices bacon chopped
- 3 tbsp butter
- 1 onion diced to 1/2 inch
- 2 stalks celery diced to 1/2 inch
- 1/3 cup miso
- 3 tbsp flour
- 3 cup fish broth
- 1 cup water
- 1.5 lbs potato cut into bite-size pieces
- 1 spring thyme
- 1 cup heavy cream
- 1/2 cup chopped green onions
- 1.5 lbs salmon skin removed and cut into bite-size pieces
- pepepr to taste
- salt (If you desire) to taste
- Crusty brea for serving
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
- Add the butter to the same pot and let it melt. Add the diced onion and celery and cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add the white miso and flour to the pot and stir until the vegetables are coated. Cook for 1-2 minutes to get rid of any flour taste.
- Slowly pour in the fish broth and water while stirring constantly to prevent lumps. Add the potatoes and thyme sprig. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Remove the thyme sprig from the pot and discard it. Add the heavy cream and chopped green onion to the pot and stir to combine.
- Season the salmon pieces with salt and black pepper, then gently add them to the pot. Cook until the salmon is opaque and cooked through, about 5-7 minutes.
- Taste the chowder and adjust the seasoning with salt and black pepper, if needed. Ladle the chowder into bowls and top with the cooked bacon.
- Serve the chowder hot with crusty bread on the side.