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Miso soup (miso soup with canned salmon and spring vegetables) |

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A challenge to sprinkle!

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Ingredients

canned salmon : 1 can (180g)
new potatoes : 5 (250g)
春キャベツ : 1/4個
新玉ねぎ : 1/2個
水 : 1000cc
味噌 : 大さじ6～大さじ7

Time required

25minutes

Procedure

1) cut material 01:31
Thinly slice the core of the spring cabbage and thinly slice the leaves.
Cut off the core of the new onion and cut it into 1 cm width.
Wash the new potatoes with a scrubbing brush and cut them in half.
2) roast new potatoes 04:03
Place the new potatoes skin side down on a grill and grill.
Remove when lightly browned.
3) simmer 05:22
Put water, canned salmon, and 2 in a pot and boil.
Once boiling, cover with aluminum foil and simmer over low heat for 10 minutes.
Add new onions and spring cabbage, cover with aluminum foil and simmer for 3 minutes.
Add miso, mix, and serve in a bowl to complete.

Point

・Canned salmon can be substituted with canned mackerel.
・Don't let it boil after adding the miso.
・You can add butter if you like.
・By adding roasted new potatoes, it becomes a fragrant finish.
・You can add the new potatoes as they are without roasting them, or you can add them after deep-frying them and removing the oil in boiling water.