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Salmon Potato Miso Milk Soup

Name: Salmon Potato Miso Milk Soup
Total time: 25 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Salmon; 2 Potato; 300ml Milk; 10g Butter; 1 tbsp Miso; A pinch Black Pepper; 300ml Water

Soup

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Finland's salmon milk soup, lohikeitto, with Japanese miso added — a Nordic × Japanese soup.

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📖 The Story Behind This Dish

Finnish lohikeitto (salmon and potato milk soup) shares much with Japanese salmon kasujiru and Ishikari nabe. Building on that, this creative dish melts Japanese miso into the milk soup. The salmon's savoriness, miso, and milk's mellowness come together in harmony. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a cold winter night, salmon and potatoes simmer gently in a big pot, and white soup is ladled into bowls as the family gathers.

🥕 Ingredients (serves 2)

Salmon 2
Potato 2
Milk 300ml
Butter 10g
Miso 1 tbsp
Black Pepper A pinch
Water 300ml

👩‍🍳 Instructions

Cut the potatoes into bite-size pieces; skin, bone, and cut the salmon into bite-size pieces.
Melt the butter in a pot, sauté the potatoes, add water, and simmer 10 minutes.
Add the salmon and simmer 5 minutes.
Add the milk, warm through, and dissolve in the miso (don't boil).
Serve in bowls and sprinkle with pepper.

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