Miso Soup with Salmon and Daikon

Today's miso soup is made with salmon and daikon. Fresh salmon fillet is cut into bite size pieces and cooked with daikon radish in savory dashi broth and seasoned with miso paste.

Ingredients:

• 2 salmon fillets, about 6-8 ounces each
• 1 small daikon radish, peeled and sliced into thin rounds
• 4 cups water
• 4 tablespoons white miso paste
• 2 green onions, sliced
• 1 sheet of nori (seaweed), cut into small pieces
• 1 teaspoon dashi granules (optional, for extra flavor)
• Salt and pepper to taste

Instructions:

1. In a pot, bring the 4 cups of water to a boil. If you're using dashi granules, you can add them at this point for extra flavor.
2. Reduce the heat to a simmer and add the sliced daikon rounds. Simmer for about 5-7 minutes or until the daikon is tender.
3. While the daikon is cooking, prepare the salmon. Season the salmon fillets with salt and pepper to taste.
4. In a separate pan, heat a bit of oil over medium-high heat. Place the salmon fillets skin-side down and cook for about 3-4 minutes. Flip the fillets and cook for an additional 3-4 minutes or until the salmon is cooked to your preferred level of doneness. Set the salmon aside.
5. In a small bowl, whisk the miso paste with a ladle of the simmering broth from the daikon pot until it's well dissolved.
6. Add the miso mixture back into the daikon pot and stir well to combine. Continue to simmer for another 2-3 minutes.
7. Cut the cooked salmon into bite-sized pieces and add it to the pot along with the sliced green onions.
8. Serve the miso soup hot, garnished with nori pieces. Enjoy your homemade miso soup with salmon and daikon!