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Butter-flavored Salmon and Mushroom Miso Soup

With savory salmon and mushrooms, this miso soup can be a main dish.

Ingredients (4 servings)

Salmon 120 g
Enoki mushrooms 1/2 pack
Shimeji mushrooms 1/2 pack
Butter 20 g
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Cut the salmon into proper sizes. Cut the base off the enoki mushrooms and cut to half a length. Cut also the base off the shimeji mushrooms and separate into small bunches.
  2. Boil the salmon in the dashi stock. After the salmon is cooked, add the enoki and shimeji and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the butter on top.

★ A Note

The combination of salmon, mushrooms and butter is also good for sautéing. Their umami (good taste) seeps into this miso soup and makes it fantastic.

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