This soup is comfort in a bowl. The rich flavor of fresh salmon, the sweetness of tender leeks, and the umami depth of miso make every spoonful a warm hug.
It’s quick to make, nourishing, and feels like something you’d get at a cozy Japanese restaurant, but it’s so easy to whip up at home.
Why I Love This Recipe
I first had this soup on a rainy evening when a friend served it after a long day. One spoonful and I felt instantly restored. It’s now one of my go-to recipes when I want something light but satisfying.
- It’s ready in under 30 minutes.
- Uses simple, fresh ingredients.
- The flavors balance beautifully—savory, sweet, and rich.
- Feels special but is easy enough for a weeknight dinner.
Servings & Time
- Servings: 4 bowls
- Total Time: 25 minutes
Macros (per serving)
- Calories: 240 kcal
- Protein: 23 g
- Carbs: 7 g
- Fat: 13 g
Why This Recipe Works (Quick Science)
Miso paste is fermented, so it adds deep umami flavor without needing hours of simmering. Leeks release natural sugars as they cook, which makes the broth subtly sweet. Salmon cooks fast and stays tender in hot broth, so it doesn’t dry out.
Common Mistakes
- Boiling miso paste – This kills the probiotics and can make the flavor harsh. Always stir it in off the heat.
- Overcooking salmon – It becomes tough and loses flavor. Add it near the end.
- Not washing leeks well – Dirt hides between the layers, so rinse thoroughly.
What to Serve With
- Steamed white rice or sushi rice
- Light cucumber salad
- Edamame sprinkled with sea salt
What You’ll Need
- 250g fresh salmon fillet, cut into 2-inch chunks
- 2 medium leeks, white and light green parts only, sliced into thin rounds
- 1.2 liters water
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp dashi granules (optional for extra umami)
- 1 tbsp mirin
- 2 green onions, chopped (for garnish)
Tools Needed
- Medium pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring spoons
- Small bowls for ingredients
Substitutions & Variations
- Swap salmon for cod or trout.
- Use yellow miso for a deeper flavor.
- Add tofu cubes for extra protein.
- Replace leeks with sweet onions if you can’t find them.
Make Ahead Tips
- Slice leeks and portion salmon earlier in the day, store separately in the fridge.
- Pre-measure your miso paste, soy sauce, and mirin to speed things up at cooking time.
Instructions
Step 1 – Prepare the Leeks
Slice 2 medium leeks into thin rounds, using only the white and light green parts. Rinse well in a bowl of water to remove dirt, then drain.
Step 2 – Heat the Broth
In a medium pot, add 1.2 liters of water and 1 tsp dashi granules. Bring to a gentle simmer over medium heat.
Step 3 – Cook the Leeks
Add the sliced leeks to the simmering broth and cook for 5–6 minutes until tender and sweet.
Step 4 – Add Salmon
Place 250g of salmon chunks into the pot. Let them cook gently for 3–4 minutes until just opaque and tender.
Step 5 – Stir in Miso and Seasonings
Turn off the heat. In a small bowl, whisk 2 tbsp miso paste with a ladle of hot broth until smooth, then pour back into the pot. Stir in 1 tbsp soy sauce and 1 tbsp mirin.
Step 6 – Serve
Ladle the soup into bowls and sprinkle with chopped green onions. Serve hot.
Leftovers & Storage
- Store cooled soup in an airtight container in the fridge for up to 2 days.
- Reheat gently over low heat—don’t boil to avoid overcooking the salmon and killing miso’s good bacteria.
FAQ
Can I freeze this soup?
Not recommended—the leeks and salmon can change texture after freezing.
Can I use red miso?
Yes, but it will make the flavor stronger and the broth darker.
Do I need dashi granules?
They’re optional but add depth. Without them, the soup is still delicious.
Conclusion
This salmon & leek miso soup is warm, wholesome, and full of fresh flavors. It’s a recipe you can come back to again and again whenever you want a quick but comforting meal. Try it out, and let me know how it turned out for you—I’d love to hear your twist on it!