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Salmon & Vegetable White Miso Stew

Salmon & Vegetable White Miso Stew is one of my detox menus when I have a bloated stomach... especially I love to eat Japanese turnips that contain a digestive enzyme called "amylase." It always feels nice after eating turnips. I used white miso paste because it is a milder flavor. White miso is fermented a shorter time than other miso pastes.

You need to cut many vegetables but will appreciate when you eat this stew because it is tasty!

Salmon & Vegetable White Miso Stew

<Servings 6-8>


2 minced garlic cloves

½ lb wild caught salmon, cut of 1.5 – 2 inches

5 inches long Leek, sliced

1 stalk celery, diced

½ large head cauliflower, broken into 1-inch florets (about 3 cups)

3 small hakurei Japanese turnips with greens, coarsely chopped leaves and halve turnips

1 small zucchini, diced

3 small orange, yellow, or red peppers, diced

Water 5 cups (or Dashi with kombu kelp)

¼ cup (about 60g) white miso, dissolved in soup using a ladle

*or your favorite miso.

2 Tablespoons Olive oil


1. In a large saucepan, heat 1 Tablespoon of olive oil over medium heat. Add garlic and salmon and cook about 5 minutes, until slightly golden-brown.

2. Add 1 Tablespoon of olive oil, leek, celery, cauliflower, turnip, zucchini, pepper and cook about 7-8 minutes, stirring occasionally.

3. Add water (if you have kelp, add kelp too) and reduce heat and simmer, covered, 20 minutes.

4. Turn off the heat and dissolve miso in a ladle with the soup. Once all the miso dissolved, turn the heat back on. When the miso soup reaches boiling, turn off the heat.

5. Serve the soup and garnish with nori seaweed if you like.

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