One Pot Winter Stew with Wild Salmon

I love easy dishes that can be prepared all in one pot. That’s why I love soups and stews!

This Salmon stew is creamy and rich, without cream or butter.

I use white miso to give it that depth of richness and silky flavor. Plus, I used a classic Dashi Broth as the base for extra special flavor.

In this dish, I used quick-cooking golden enoki mushrooms. You can find them in most natural foods stores, specialty markets, Asian market or Whole Foods Market.

And, if you cannot find enokis, simply swap them out for shiitake, oyster, button or cremini mushrooms.

If you use any other mushrooms beside enokis, saute them at the beginning of the cooking process with the onions and ginger. Most mushrooms require a longer cooking time than enokis.



One Pot Winter Stew with Wild Salmon
Prep time
Cook time
Total time
Recipe type: Soup and Stew
Cuisine: Food is Medicine
Serves: 4 servings
  • 1 tbsp. organic unrefined sesame oil
  • 1 tbsp. ginger, peeled and cut into thin matchsticks
  • 1 onion, peeled and sliced thin
  • 1 bunch enoki mushrooms (or other mushrooms)
  • 6 cups of water, fish stock or dashi broth
  • 8 ounces wild salmon, cut into one-ounce pieces
  • 2 cups broccoli florets
  • 4 tbsp. organic white miso (can use chickpea miso, too)
  • 2 cups leftover grain (brown rice, noodles, etc.)
  1. Saute the onion 2-3 minutes.
  2. Add fish stock and ginger
  3. Cover and bring to a boil.
  4. Add the salmon, enoki mushrooms and broccoli florets and bring back up to a boil.
  5. Lower the heat to simmer.
  6. Dilute miso in a small amount of water and add to the soup.
  7. Cook 5 minutes.
  8. Ladle soup on top of leftover grain or noodles.