1. Heat the soup pot, put a teaspoon of oil to heat, add the onion and saute it until fragrant and super soft. If you don't like the taste of onion, you can omit it.
2. Put bite-sized pieces of salmon in the pan and fry them. If there is fish skin, fry the part with the fish skin first.
3. After frying until the salmon is colored, take it out and set aside. It does not need to be cooked completely.
4. Pour 650ml of water into the original pot (no need to wash), add a piece of kelp, and boil water over medium heat.
5. After the water boils, add the bonito flakes, turn off the heat immediately after the water boils again, cover the pot, and simmer for 5 minutes.
6. Take out the bonito flakes, put in the tofu cut into small pieces, and heat again on medium heat. The water boils, remove the kelp, and cut into strips.
7. (I don’t have time to take pictures) Turn to a low heat and add miso to the pot. When adding, put the miso in the soup ladle, put it in the soup pot, stir in the soup ladle with chopsticks with the other hand, so that the miso can completely melt. After the miso is completely melted, try the saltiness. If you feel that it is not salty enough, you can add an appropriate amount of salt according to your taste, or add some miso.
8. Turn to medium heat. Just before boiling, add the onion salmon slices prepared at the beginning and the kelp that has just been cut into strips. After the water is boiled, turn off the heat and sprinkle with chopped green onions. carry out.
Tips:Different types of miso have different saltiness; generally 200~250ml of water plus a tablespoon of miso, you can try to adjust the saltiness.
