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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. I especially love to eat Japanese turnips, which contain a digestive enzyme called amylase. It always feels nice after eating turnips. I used white miso paste because it has a milder flavor. White miso is fermented for a shorter time than other miso pastes.

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

<Servings 6-8>


2 minced garlic cloves

1/2 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 halved 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 the soup using a ladle

*or your favorite miso.

2 tbsp Olive oil


1. Heat 1 tbsp of olive oil over medium heat in a large saucepan. Add garlic and salmon and cook for about 5 minutes, until slightly golden brown.

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

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

4. Turn off the heat and dissolve miso in a ladle with the soup. Once all the miso has 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.

Posted on May 30th, 2019

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