Ingredients

• 8 cups dashi
• 8-10 tablespoons miso
• ½ head cabbage, cleaned and chopped
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1-2 lb salmon, in large bite-size pieces
• 1 lb tofu, drained and cubed

Method

1. Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
2. Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
3. Add cabbage to pan. Cook for 1-2 minutes or until cabbage is just crisp.
4. Put miso into a sieve.
5. Dip the sieve into the stock and melt the miso into the soup.
6. Add tofu cubes gently.
7. Add salmon pieces to top of pan and push carefully into the soup. Simmer until the salmon is cooked through.
8. When salmon is cooked, portion out the salmon pieces, veggies, and tofu to individual serving bowls.
9. Pour the miso soup in each bowl.