Salmon Miso Soup


We can live without a kidney, we can live without a lung, and we can live without a gallbladder, too. But, we cannot live without a heart.

So it’s best to learn how to support your heart right now, while it’s still ticking. There are many foods that you can start incorporating into your diet that will help give your heart the support it needs to keep doing its amazing job keeping you alive, one of which is salmon.

Due to its rich source of omega 3 fatty acids, salmon decreases risk for heart attack and stroke by reducing clotting. Salmon also contains short protein molecules called peptides that have been shown to be bioactive and have important anti-inflammatory properties. The fat of the salmon (especially, under the skin), is a great source of vitamin D that helps improve mood. This fish (and all fish in general) are a great source of B vitamins that enhances overall energy. If you are having heart trouble, it would be wise to let this fish swim into your next meal! Here’s an easy recipe for you:

  • 5 cups water
  • 2 inches of dried alaria (sea vegetable)
  • 5-6 fresh shitake mushrooms, sliced thin
  • 6 ounces extra firm tofu, diced into ½ inch cubes
  • 6 ounces salmon, cubed
  • 3 tbsp. sweet white miso (diluted in a small amount of water)
  • 2 scallions, minced

Bring water, alaria, mushrooms and tofu to a boil.  Lower the heat and simmer 2-3 minutes.  Add salmon and diluted miso. Cook additional 3-5 minutes. Garnish with scallions.


Reader Interactions


  1. Andrea – with the barley miso is it gluten-free? I see you can use brown rice miso – assume that would be better if gluten-intolerant. Sounds delish!

  2. NEVER COOK, BOIL MISO. Worst thing you can do. Do uou eant to ingest fermrnted and not dead MISO – don’t ever cook it!!!!!!!

    • @izz – yes, you are correct, don’t boil the miso! But, as far as never cooking it… tell that to the millions of Japanese people that have been cooking it for centuries.

      • I agree with izz; it is better to dilute in water and add the mixture to the cooked dish when ready to serve.

  3. I thought tofu was no good for thyroid. I was diagnosed with hypo and I remember making a desert using tofu and afterwards I felt so lethargic and awful. So I’ve sworn off tofu since than and have been trying to avoid soy as much as possible

  4. Do you find any difference between the Pacific Wakame and what you use in the recipe?