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Recipe

Garlic Scallion Japanese Salmon Miso Style Soup with mushrooms

JapaneseFishDinnerSoupsWeeknight MealsJapanDairy Free

Garlic Scallion Japanese Salmon Miso Style Soup with mushrooms is an easy Japanese-style recipe made for home cooks. It uses fish, mushrooms, garlic scallion soy sauce, and practical directions by minute, heat level, and cookware.

Yield4 servings
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes

Why this Japanese recipe works

Garlic Scallion Japanese Salmon Miso Style Soup with mushrooms is built for home cooks who want Japanese flavor with simple timing, common cookware, and sauces that are easy to find. The recipe uses fish, mushrooms, and garlic scallion soy sauce for a balanced meal that works for dinner, lunch, or meal prep.

Cookware and heat guide

  • Cookware: medium saucepan and ladle
  • Heat: gentle simmer
  • Total time: 30 minutes

Quick answer

Keep soup at a gentle simmer after adding miso-style seasoning so the broth stays smooth and savory. Follow the minute-by-minute steps below, cook the protein to the right temperature, and add the sauce near the end so it coats the food without burning.

More recipes and sauce guides

Find more easy recipes, browse the Japanese recipe category, or start from the Superior Sauce USA homepage. For shopping and sauce comparisons, see soy sauce and rice vinegar or the product guides for Kikkoman Soy Sauce and Marukan Rice Vinegar.

Ingredients

What you need

  • 1 lb salmon fillets, skin removed if desired
  • 4 cups low-sodium broth and 2 cups cooked rice or noodles
  • 2 cups mushrooms, sliced
  • 1 tablespoon neutral oil
  • 2 tablespoons Kikkoman soy sauce
  • 1 1/2 tablespoons Marukan rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sugar, optional
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into strips, optional
  • 1 teaspoon sesame seeds

Directions

How to make it

  1. Minute 0-5, cutting board and knife: pat the salmon dry and cut it into large bite-size pieces. Prepare mushrooms and keep toppings separate.
  2. Minute 5-8, small bowl: whisk Kikkoman soy sauce, Marukan rice vinegar, sesame oil, 2 cloves garlic, finely chopped, and sugar. Add sweet chili sauce if using it.
  3. Minute 8-10, medium saucepan and ladle: preheat over gentle simmer. Add neutral oil only after the pan is hot.
  4. Minute 10-18, medium saucepan and ladle: cook the salmon gently so the pieces stay moist. Cook fish until it flakes easily and reaches 145 F.
  5. Minute 18-22, medium saucepan and ladle: add mushrooms and cook until hot and crisp-tender, stirring every minute.
  6. Minute 22-26, medium saucepan and ladle: pour in the sauce and toss until the food looks glossy. Lower the heat if the sauce bubbles too fast.
  7. Minute 26-30, serving bowl or plate: ladle the soup over rice or noodles and top with scallions. Taste and add a few drops of rice vinegar if it needs brightness.

Tips

Make it yours

  • Use cooked seafood for everyday sushi-style meals unless you are buying fish specifically labeled for raw sushi use.
  • Season warm rice lightly with rice vinegar so the bowl tastes bright without becoming sour.
  • Keep nori dry until serving so it stays crisp.
  • For meal prep, store sauce and crunchy toppings separately and assemble after reheating.

Where to buy

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