Salmon & Tofu in Miso Konbu Soup

Konbu or Kombu is an edible kelp which usually found in Japanese and Korean food. You could actually add any ingredients and the konbu stock makes them taste good.

Ingredients

• Konbu    昆布
• Gobo/Greater burdock    牛蒡
• Alfafa and radish sprouts     苜蓿芽和萝卜芽
• Tofu     豆腐
• Napa cabbage/Chinese cabbage     黄芽白/大白菜
• Dried black fungus    木耳
• Dried mushroom    冬菇
• Salmon fillet    三文鱼柳
• Garlic leaves    蒜叶
• Bunashimeji    灵芝菇
• Instant miso paste and dried vegetable    快速味噌糊和干蔬菜 
• Sushi/sashimi soy sauce    寿司/刺身酱油
• Pepper    胡椒粉
• Ginger wine/rice wine    姜酒/米酒

  Steps 

1. Soak the dried black fungus and dried mushroom into water until they soften enough.    木耳和冬菇浸水泡软。
2. Cut the gobo/greater burdock into pieces. Place the konbu and gobo/greater burdock into a stock pot and cover them with cold water. Bring to boil and simmer for about 30 minutes. This will be the konbu stock.     牛蒡切段，和昆布放进锅里加水盖过面，煮滚后熬约30分钟成昆布高汤。
3. Cut other ingredients into desired size.    其它材料切成喜好的大小。
4. Add the instant miso paste into the stock.    快速味噌糊拌入高汤。
5. Then follow by other ingredients (except garlic leaves and alfafa & radish sprout) and bring to boil.      所有材料(蒜叶、苜蓿芽和萝卜芽除外)加入煮滚。
6. Season with sushi/sashimi soy sauce, wine, pepper.    以寿司/刺身酱油、酒、胡椒调味。
7. Lastly sprinkle the garlic leaves.    最后洒上蒜叶。
8. Place some alfafa & radish sprout on top when serving .    上桌时面头放些苜蓿芽和萝卜芽。