Use leftover salmon to make a quick and warming winter dinner. Paired with soft tofu and wakame (seaweed), simmed winter squash and turnips give this miso soup a hearty boost. The best part is that the leftovers are even better the next day. Serve with rice and plenty of green onion.
2.5 cup dashi or water
½ block soft tofu, cut into small cubes
2 tsp. wakame
½ fillet (about 1 portion) cooked salmon
1 cup squash, cut into big chunks
½ cup turnip, cut into big chunks
3-4 tbsp. miso paste
2 scallions, sliced into rounds
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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