Salmon Hot Pot Recipe

This salmon udon soup is a hug in a bowl, blending umami-rich miso and the warmth of garlic and ginger to create a comforting dish that feels like self-care with every bite. Plus, it’s packed with vibrant veggies and tender salmon, making it as nourishing as it is delicious—perfect for impressing friends or treating yourself on a cozy night in.

I adore making this Salmon Hot Pot because it is such a marvelous blend of flavors and nutrition. With salmon fillets and fish broth both sitting at the pinnacle of what I consider satisfying seafood, this dish just exudes omega-3 fatty goodness.

But don’t think I stop there! Miso paste and soy sauce provide the savory base from which the umami hits you right in the taste buds, while we utilize fabulous textural ingredients: silky tofu, crisp napa cabbage, and tender shiitake mushrooms.

Even the noodles add to the perfect texture of this dish, which just wouldn’t be the same without udon. And then there’s the fresh cilantro!

Ingredients

Salmon fillets: They are rich in omega-3 fatty acids, and support heart health.

Soy Sauce: Contributes umami and saltiness that boost flavors.

Miso Paste: A fermented food that provides the body with necessary probiotics and a savory depth that is unmatched by any other single ingredient.

Ginger has an anti-inflammatory effect, and it adds warmth and spice.

Garlic: Strengthens immune system, contributes fragrant taste.

Tofu: Adds creaminess; high in protein and calcium.

Napa cabbage: Low-calorie, vitamin-rich, fiber-filled.

Shiitake Mushrooms: Contain antioxidants, have an earthy flavor.

Udon Noodles: Supplies carbohydrates, contributes chewy texture.

Ingredient Quantities

• 1 lb salmon fillets, skinless and boneless
• 4 cups fish or vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon miso paste
• 2 tablespoons sake
• 1 tablespoon mirin
• 1 inch piece of ginger, thinly sliced
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 small carrot, julienned
• 1 cup napa cabbage, chopped
• 4 shiitake mushrooms, sliced
• 1 small block of tofu, cubed
• 1 pack enoki mushrooms, trimmed
• 4-6 oz udon noodles, cooked
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Start by making the broth. In a large pot, mix together the fish or vegetable broth, soy sauce, miso paste, sake, and mirin. Stir well to ensure the miso dissolves completely.

2. Place the sliced ginger and minced garlic in the pot. Bring the mixture to a gentle simmer over medium heat.

3. As the broth heats, the salmon is cut into bite-size pieces. It is seasoned lightly with salt and pepper.

4. Introduce the salmon to the broth as it simmers. Allow it to cook for 5 to 7 minutes, until the salmon is barely cooked through.

5. Carefully fold in the sliced shiitake mushrooms, napa cabbage, julienned carrot, and tofu cubes. Let them simmer for an additional 5 minutes.

6. Add the pot to the sliced green onions and trimmed enoki mushrooms. Simmer in the pot for 3 more minutes until tender.

7. Prepare the udon noodles in a different pot according to the package directions. Once cooked, drain them and set them aside.

8. If additional salt and pepper is needed, for taste, add it to the hot pot. If it then needs to be adjusted, in any way, do so.

9. For serving, put a portion of cooked udon noodles in each serving bowl.

10. Scoop the pot, which is now a hot soup, into bowls over noodles, again making sure to get the salmon, vegetables, and tofu into each bowl. If you were to go in for a close-up of this dish, you might garnish with cilantro, but you could just as easily leave it out.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Medium pot
7. Strainer or colander
8. Ladle
9. Serving bowls

FAQ

• Q: Can I use another type of fish instead of salmon?A: Yes, you can substitute salmon with other types of firm fish, such as cod, halibut, or tilapia.
• Q: I don’t have sake. What can I use instead?You can replace sake with dry white wine or eliminate it entirely for a non-alcoholic version.
• Q: Can I use different mushrooms if I can’t find shiitake or enoki?Yes, by all means, you can substitute any mushrooms you have lying around, like button or cremini mushrooms.
• Q: Is it necessary to cook the udon noodles separately?A: Yes, cooking them apart keeps the soup from being too starchy.
• Q: Can I prepare this dish in advance?A: You can prepare the broth in advance, but it is preferable to add the salmon, tofu, and noodles just prior to serving.
• Q: How can I make this dish spicier?To amp up the flavor, you can add sliced chili peppers or a dash of chili oil to the broth.
• Q: Is it possible to make this recipe vegetarian?Q: Can I make this recipe vegetarian?

  A: Yes; just swap the fish broth for vegetable broth and leave out the salmon.

Substitutions and Variations

You could substitute skinless, boneless chicken breast or firm white fish, such as cod, for the salmon fillets.
You can use chicken broth for a different flavor profile instead of fish or vegetable broth.
In the absence of sake, you can use dry white wine or rice wine vinegar as substitutes.
A combination of rice vinegar and sugar can be used in place of mirin.
Savoy cabbage or bok choy can serve as substitutes for napa cabbage.

Pro Tips

1. Balance the Umami Flavors Ensure the miso paste is completely dissolved in the broth by whisking it in a small amount of warm broth before adding it to the pot. This prevents clumping and allows even distribution of flavor.

2. Perfectly Cook the Salmon To avoid overcooking the salmon, add it to the broth only when it is gently simmering and keep an eye on it. The fish should be opaque and just firm, as it will continue to cook slightly after being removed from the heat.

3. Enhance the Aromatics Lightly sauté the sliced ginger and minced garlic in a bit of oil in the pot before adding the broth. This will deepen their flavors and enrich the overall taste of the dish.

4. Maintain Vegetable Texture Add the napa cabbage and julienned carrot in stages, with the carrots going in slightly earlier than the cabbage. This ensures they both retain a slight crunch and vibrant color.

5. Noodle Timing Prepare the udon noodles just before serving and give them a quick rinse under cold water after cooking. This prevents them from becoming overly sticky or mushy when added to the hot broth.