Delicious Sanpeijiru (Japanese Salmon Soup) Recipe

There’s something magical about a warm bowl of soup, especially when it evokes memories of family gatherings and cozy evenings. Sanpeijiru, a delightful Japanese salmon soup, is one of those recipes that brings comfort and joy with every spoonful. It’s quick to prepare, and you’ll have a nourishing meal on the table in no time!

Why You’ll Love Sanpeijiru (Japanese Salmon Soup)

• Fast: You can have this delectable soup ready in about 30 minutes.
• Easy: With just a few ingredients and simple steps, even beginner cooks can master this dish.
• Flavorful: The combination of fresh salmon, earthy mushrooms, and vibrant vegetables creates a rich and satisfying flavor.
• Healthy: Packed with nutritious ingredients, this soup is as good for you as it is delicious!

Ingredients

• 300g salmon fillet (skin removed): Fresh salmon is the star of this dish, providing a lovely richness.
• 4 cups dashi stock: This traditional Japanese stock adds depth and umami flavor.
• 1 medium daikon radish, sliced: Daikon adds a subtle sweetness and crunch.
• 1 medium carrot, sliced: Carrots bring a beautiful color and natural sweetness to the soup.
• 1 cup shiitake mushrooms, sliced: These mushrooms contribute an earthy flavor that complements the salmon perfectly.
• 2 green onions, chopped: Freshness and a bit of bite from the green onions elevate the dish.
• 2 tablespoons soy sauce: This adds a savory depth to the soup.
• 1 tablespoon miso paste: Miso adds a creamy texture and rich flavor.
• Salt: To taste, enhancing all the flavors.
• Fresh cilantro or shiso leaves, for garnish (optional): A lovely finishing touch that brightens the soup.

How to Make Sanpeijiru (Japanese Salmon Soup)

1. In a large pot, bring the dashi stock to a simmer over medium heat.
2. Add the sliced daikon radish and carrot to the pot and cook for about 5 minutes until slightly tender.
3. Add the sliced shiitake mushrooms and continue to simmer for another 3-4 minutes.
4. Cut the salmon fillet into bite-sized pieces and gently add it to the pot. Cook for 5-7 minutes until the salmon is cooked through.
5. In a small bowl, mix the miso paste with a little hot broth from the pot until smooth, then stir it back into the soup.
6. Add soy sauce and adjust seasoning with salt, if necessary.
7. Remove from heat and stir in the chopped green onions.
8. Serve hot, garnished with fresh cilantro or shiso leaves if desired.

Substitutions & Additions

If you’re missing an ingredient or want to switch things up, here are some ideas:

• Swap salmon for other fish like cod or tilapia for a different flavor.
• Use vegetable stock instead of dashi for a vegetarian version.
• Add other vegetables like spinach or bok choy for extra nutrients.

Tips for Success

Here are a few tips to ensure your Sanpeijiru turns out perfectly:

• Don’t overcook the salmon; it cooks quickly and should remain tender.
• Adjust the miso and soy sauce according to your taste; everyone has different preferences.
• This soup can be enjoyed fresh, but it also reheats beautifully, making it perfect for meal prep.

How to Store Sanpeijiru (Japanese Salmon Soup)

To store your delicious Sanpeijiru:

• Let the soup cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days.
• To reheat, gently warm it on the stove or in the microwave, adding a splash of water if needed.

FAQs

• Can I use frozen salmon? Yes, just make sure it is fully thawed before cooking.
• Is this soup spicy? No, it’s mild and perfect for everyone!
• Can I make this soup vegetarian? Absolutely! Just replace the salmon with tofu and use vegetable stock.

Sanpeijiru is more than just a soup; it’s a warm hug in a bowl that brings back cherished memories. For more delicious recipes, check out the delightful Japanese Apple Salad or the comforting Potato Leek Soup for treats you will love!

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Sanpeijiru (Japanese Salmon Soup)

There’s something magical about a warm bowl of soup, especially when it evokes memories of family gatherings and cozy evenings. Sanpeijiru, a delightful Japanese salmon soup, is one of those recipes that brings comfort and joy with every spoonful. It's quick to prepare, and you’ll have a nourishing meal on the table in no time!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 300 g salmon fillet skin removed
• 4 cups dashi stock
• 1 medium daikon radish sliced
• 1 medium carrot sliced
• 1 cup shiitake mushrooms sliced
• 2 green onions chopped
• 2 tbsp soy sauce
• 1 tbsp miso paste
• Salt
• Fresh cilantro or shiso leaves

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, bring the dashi stock to a simmer over medium heat.
2. Step 2: Add the sliced daikon radish and carrot to the pot and cook for about 5 minutes until slightly tender.
3. Step 3: Add the sliced shiitake mushrooms and continue to simmer for another 3-4 minutes.
4. Step 4: Cut the salmon fillet into bite-sized pieces and gently add it to the pot. Cook for 5-7 minutes until the salmon is cooked through.
5. Step 5: In a small bowl, mix the miso paste with a little hot broth from the pot until smooth, then stir it back into the soup.
6. Step 6: Add soy sauce and adjust seasoning with salt, if necessary.
7. Step 7: Remove from heat and stir in the chopped green onions.
8. Step 8: Serve hot, garnished with fresh cilantro or shiso leaves if desired.

Notes

This soup can be enjoyed fresh, but it also reheats beautifully, making it perfect for meal prep. Store in the refrigerator for up to 3 days.