Glazed Salmon Miso Soup Rice Bowl

Prep Time
15 min
Cook Time
20 min
4 servings

Stretch just half a pound of salmon to feed four people in this satisfying miso-based soup. At only two ounces of fish per person, you may be able to spring for the ocean-friendly wild caught variety.



tbsp soy sauce
tsp brown sugar
tsp lemon juice
ounce skin-on salmon fillet (preferably wild-caught)
coins ginger, smashed
scallions, green tops thinly sliced and white bottoms halved
cup yellow miso
shiitake mushrooms, stems removed and caps sliced
head baby bok choy, cut into 1/2-inch pieces
cups cooked rice, hot
sheets roasted seaweed snack, cut into thin strips with shears
Toasted sesame seeds, for garnish
Sambal or other hot chili sauce, for serving, optional


Step 1

Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.

Step 2

Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.

Step 3

Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.

Step 4

Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.

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