The flu bug is going around and both my husband and my toddler girl are down with flu. I had initially intended to cook salmon tofu balls but seeing that they were sick, I decided that something less “heaty” would be good.
I chanced upon a recipe on epicurious and did some modifications to get this yummylicious dish that even my rather fussy toddler liked it!
Salmon Tofu Miso Casserole
Print recipe| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Region | Japanese |
Delicious Salmon Tofu Miso Casserole, perfect for a cold evening's dinner.
Ingredients
- 450g Boneless salmon fillet (Cut into cubes)
- 1/4 teaspoon salt
- 2 tablespoons oil
- 150g Assorted japanese mushrooms (cleaned and dried)
- 2 cloves garlic (chopped finely)
- 1 Red capsicum (sliced)
- 1 Block chinese tofu (Cut into cubes)
- 2 1/2 tablespoons Miso paste ((I use a mix of red and white miso))
- 2 cups Chicken stock
- 1 tablespoon Mirin
- 3 stalks Spring onion (cut into sections)
Directions
| Step 1 | |
| Marinate salmon pieces with salt for 10 - 15 minutes. | |
| Step 2 | |
| Heat 1 tbsp of oil in a casserole. Brown salmon pieces in oil and set aside. | |
| Step 3 | |
| Add remaining oil and stir fry garlic, red capsicum and mushrooms in the casserole. | |
| Step 4 | |
| Add in the tofu to combine and finally the salmon. | |
| Step 5 | |
| Add in miso paste and stir to mix with ingredients. | |
| Step 6 | |
| Pour in the chicken stock and mirin and bring to a boil. | |
| Step 7 | |
| Simmer for 20 minutes and add the spring onions, and continue to simmer for 5 - 10 minutes more. | |
| Step 8 | |
| Serve hot with rice. | |
