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Skriven 2011-12-17 22:52:00 av JIM WELLER (1:123/140)
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The rest of that long recipe...


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     Title: Ty Nolan's Asian Fusion Smoked Salmon Soup Part 2
Categories: Smoked, Salmon, Soups, Native, Asian
  Servings: 4

           At any rate here's my
           Asian-fusion
           Smoked Salmon
           Soup

Take smoked salmon these days, trapped as I am in Arizona, this
will usually mean two of the 4 oz packages of smoked salmon at
Safeway (there are a variety of flavors I normally use the
original/traditional but I've also done it with garlic or cracked
pepper smoked salmon. I peel off the skin because the way it's
processed makes the skin really tough done on the reservation the
salmon skin is silky soft. You can leave the skin on while it's
cooking to add some additional flavor, but frankly, I'm usually in a
rush, and the skin is hot by the time the soup is done and I don't
want to burn my fingers trying to peel off the skin at that point.
As a compromise, you can place the peeled skins into the pot and
then fish them out before you serve. To be frank, the way the fish
is processed, I just dump the skins because I don't like the way
they taste.  Place the salmon into a soup pot with 4-6 cups of
water. I come from a family where the old joke is, when you're
handed a cup of coffee, If you can see through it, it's tea. Just
so, I get into a regular argument with the Significant Other who
thinks soup is something with a broth that's fairly clear. In our
family, you make the stuff thick and if you have unexpected guests,
then you water it down as a result, I was raised to always start
with a thicker base you can always make it thinner if you want.

Add a couple of tablespoons of red miso paste. This can vary according
to your taste, and yes, you can also use white miso; it's just I think the
red gives a better color to match the reddish salmon.

Stir in 4 sliced green onions, using the green leaves as well as the
white bulb.

Add a couple of tablespoons of soy sauce.

I personally add about a teaspoon of red chili sauce, but I'll add that
to just about anything other than granola.

Add 2 teaspoons of crushed garlic.

Add a teaspoon of Worcestershire sauce.

Throw in a cup of mushrooms. Ah, the old days when I could walk into
Seattle's Pike Place Market and in the right season, leave with a pound of
wild mushrooms for under $10.00. If they even have them here at Whole Foods
in Arizona (and they did last week), they run $21.00 a pound. I would
prefer using morels, but at current local prices, I'd be using button
mushrooms. Actually, I'd probably use shataki mushrooms, which are
available to me at Trader Joe's for about $3.00 a package.

Let the soup simmer for at least an hour, letting it cook down some.
According to your taste, you might consider adding a little more of the
miso paste or soy sauce. The smoked salmon and miso gives a wonderful aroma
to your kitchen while it simmers. This is one of those soups that is even
better the next day when the flavors have had a chance to really blend
before you reheat it.

I also started adding an additional ingredient... smoked or 5 spice
tofu. The outside of the tofu is a brownish, almost caramel color
that's like a thin rind. I really like the texture.  I slice it up
into small cubes and add it into the soup.  It holds up really well,
and the firmness is a nice contrast to the softness of the simmered
smoked salmon.

From my blog: CoyoteCooks.wordpress.com

  From: Ty Nolan To: Native-Cooking-L   
 
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Cheers

YK Jim


... A northern vacation means going anywhere south of Edmonton

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