One Pot 20-Minute Miso Salmon Stew

This Miso Salmon Stew is one of my favorite healthy one-pot meals. This 20 minute stew has a super light broth that’s cozy, packed with flavor, and so so easy to make. The salmon is slowly simmered into bites that melt in your mouth. This Hokkaido-style Japanese stew can be either a satisfying seafood miso soup main, or a hot pot-style base where you cook more ingredients as you go. It’s a cozy way to get some light proteins and fiber in your diet!

Easy Japanese Salmon Miso Hot Pot For 2

This Easy Japanese Salmon Miso Stew is inspired by Ishikari Nabe, a hotpot style popular in Hokkaido, Japan. Traditionally, Ishikari Nabe has to have salmon cooked in a miso-based broth. Unlike Chinese Hot Pot, a lot of Japanese-style hot pot is served with most of the ingredients assembled in the pot. Once it’s done simmering, you open the pot and enjoy the freshly cooked ingredients together. Of course, you can still keep adding new ingredients as you eat.

I love this recipe because it’s one pot, and actually a choose-your-own-adventure meal. You can make this recipe into an ingredient-packed seafood miso soup as a ready-to-eat main or side dish. Or, make it at the table and add some extra broth and veggies to make it a hot pot night.

Miso Salmon Stew Ingredients

Adding Salmon to Soups

Salmon’s one of my go-to proteins, because it’s light, but super high in lean protein, Omega-3s and Vitamins B and D. I love pan frying or air frying my salmon, but adding salmon to your soup or hotpot is an underrated way to enjoy this creamy, tender fish. As it cooks, that rich salmon fat will melt into the broth. Instead of that crispy crust we usually get, simmered salmon is delicately tender, and melts in your mouth almost without biting. Try not to boil this stew too aggressively, since a gentle simmer will keep the salmon soft and tender.

Vegetables To Add To Miso Soup

My personal must have veggies for this Miso Salmon Stew is napa cabbage and mushrooms. Napa cabbage and mushrooms soak up all the flavors even in light broths super well. You can add any mushrooms you like, like shimeji, shiitake, or enoki. This recipe is really flexible, so you can add any other veggies, like bok choy, daikon, or zucchini. Another protein I really like to add is tofu, especially silken tofu.

Miso Seasoning Base

The flavor of this Miso Stew comes from this Miso Seasoning Base. It’s made with 4 ingredients: miso, soy sauce, mirin, and sake, for a umami-savory broth with a slightly sweet flavor. Also known as miso tare in Japanese, this seasoning base is a concentrate dose of flavor that balances the broth and the extra water released from the vegetables. The sake inside helps reduce fishy odor as it cooks as well!

How To Make Miso Salmon Stew

1. Season the salmon: Lightly season the salmon with salt and pepper.
2. Mix the sauce: In a small bowl, mix together the miso paste, soy sauce, mirin, and sake until smooth.
3. Assemble the pot: In a medium pot, add the napa cabbage and mushrooms. Drizzle the sauce over the vegetables, then place the salmon on top. Pour in the stock around the sides of the pot.
   The salmon does not need to be fully covered just ¼ is good. As the stew cooks, the napa cabbage and mushrooms will release moisture and soften down, gently cooking the salmon so it stays tender and delicate.
4. Cook: Cover the pot and bring to a gentle simmer over medium heat. Once simmering, cook for 8 minutes, or until the salmon is cooked through.
5. Serve: Garnish with green onion and serve warm.

More Delicious Hot Pots To Try For Dinner At Home