- 16 cups water
- 3 ounces dried kombu kelp
- 1 lb daikon radish, in 1/2" chunks
- 1 lb turnip, in 1/2" chunks
- 2 lb wild salmon bones with meat and/or collars, rinsed
- 1/2 cup organic white miso paste
- 1/2 cup sake
- 1 bunch green onion, diced
- In a large pot, add dried kombu kelp to the 16 cups water. Bring to boil and simmer at medium heat for about 30 minutes. Meanwhile, chop the salmon bones with meat and/or collars into 3" pieces. Wash the bones with running water until they're free of blood, but leave as much meat as possible.
- Using tongs, take the kelp out of the water. Discard kelp, and keep the water at a simmer. Add the salmon bones and the vegetables to the water, and cook until the vegetables are soft. Immerse a small strainer in the top of the soup, place the miso paste in the strainer and stir with a spatula or wooden spoon, until miso is dissolved into the broth through the strainer mesh.
- Add the sake to the soup and stir. Serve the soup hot topped with the diced green onions. A touch of butter adds extra flavor.
Recipe submitted by
Taichi Kitamura, of Chiso and Kappo, Edible Seattle magazine