Salmon Fins and Bok Choy Miso Soup

Dive into rich flavour with Salmon Fins & Bok Choy Miso Soup! Salmon fins, tomatoes, bok choy, miso & chillies create a warming winter dish that’s easy & budget friendly. Forget boring bowls! Dive into a steaming fiesta of crispy salmon fins, tender bok choy & fiery chillies in a mellow miso broth. This ain’t your average soup, it’s a celebration of the underrated & it’s waiting to steal your heart (and belly). #GetFinfantastic #UnexpectedDelights

Confession time: I have a serious seafood crush, and it’s not on the usual suspects. I’m smitten, obsessed, head-over-heels in love with…wait for it…salmon fins. Yes, those seemingly humble flaps, once discarded as mere fish offcuts, have won my heart (and stomach) with their rich flavour and endless culinary possibilities.

Remember the days when you could snag a kilo of these treasures for NZ$6? Those were golden times, friends. Now, with the world catching on to their magic, prices have soared to a jaw-dropping NZ$22. But trust me, this ain’t your average, pre-portioned fillet. It’s a journey, a quest for meaty rewards layered with that divine, melt-in-your-mouth fat. Fussy eaters? Look away. This is for adventurous souls who relish the thrill of the chase, the satisfaction of unearthing culinary riches tucked away in unexpected corners.

My obsession is real, y’all. I’ve whipped up grilled fins, crispy bellies, fiery kimchi stews, creamy coconut curries, and tangy sinigangs – each bite a testament to the salmon fin’s chameleon-like versatility. Today, I’m sharing a simple yet soul-warming recipe: Salmon Fins and Bok Choy Miso Soup. Imagine this: a gentle broth infused with onion and tomato sweetness, flecked with crimson chillies. Salmon fins, surrender their rich flesh with each bite. Tender bok choy adds a crisp green counterpoint, while a swirl of mellow miso binds it all together in a comforting embrace.

Here’s the beauty of this dish: Its bursting with flavours and nutrition. It’s the kind of meal that speaks to the soul, a testament to the joy of cooking beyond the confines of the predictable. So, grab your fins, embrace the adventure, and let your inner culinary explorer run wild. Trust me, the salmon fin awaits, ready to reward your courage with a taste of pure umami bliss.

Now, who’s with me? Let’s raise a bowl (or spoon) to the underrated, the unconventional, the delicious salmon fin!

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Salmon Fins and Bok Choy Miso Soup

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Freestyle

Description

Dive into rich flavour with Salmon Fins & Bok Choy Miso Soup! Salmon fins, tomatoes, bok choy, miso & chillies create a warming winter dish that’s easy & budget friendly.


Ingredients

Units Scale
  • 800 g salmon fins, cleaned and trimmed
  • 12 cherry tomatoes, halved
  • 1 large red onion, roughly chopped
  • 1 large bunch bok choy, trimmed and separated into stalks
  • 2 tbsp yellow miso paste
  • 2 long red chillies, thinly sliced (adjust to your spice preference)
  • 3 cups water
  • salt
  • ground white pepper

Instructions

  1. In a large pot, bring the water, onion, and tomatoes to a gentle boil. Let simmer for 5 minutes
  2. Gently add the salmon fins and bring back to a simmer. Cook for 5-7 minutes, or until the flesh flakes easily with a fork. Don’t overcook, or they’ll lose their juicy goodness.
  3. Slide in the bok choy stalks and let them simmer for another minute.
  4. Turn off the heat, stir in the chillies, and yellow miso paste until fully dissolved.
  5. Finally, season with salt and white pepper to your taste.
  6. Serve!

 

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5 Responses

  1. Eha Carr says:

    *great!*Hugesendingissuesforafewdays!Sorry!Butwantedyoutoknow!!!

  2. So beautiful and delicious – and I can even feel how delicate it is! Wonderful colours, too that scream that spring will be inevitably coming!






  3. It is a stunning soup but I know I will never be able to source salmon fins! Will just need to make it with salmon.

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