Ingredients

• 1 lb (500 g) skinless, boneless salmon fillet, cut into 1-inch (2.5-cm) cubes (or use salmon heads for the traditional approach)

• 1 small onion, chopped

• 4 cloves garlic, minced
• 2 small tomatoes, chopped
• 4 cups (1 liter) chicken stock
• 2 tablespoons fish sauce
• ¼ cup (65 ml) fresh calamansi juice or fresh lemon juice, plus more as needed for acidity
• ½ lb (250 g) daikon radish, peeled, halved lengthwise, and cut into ¼-inch (6-mm) half-moon slices
• 2 tablespoons yellow or white miso, plus more to taste
• Freshly ground black pepper
• 1 cup (50 g) chopped Asian mustard greens or bok choy

Method

1. Heat oil in a large pot over moderately high heat.
2. Add onion and garlic and cook until the onion is tender and translucent, 3–5 minutes.
3. Add tomatoes and cook until softened and beginning to release liquid, 2–3 minutes.
4. Add stock, fish sauce, calamansi or lemon juice, and daikon. Bring to a boil, then cover and simmer over low heat until the daikon is tender, 10–15 minutes.
5. Ladle about ½ cup (125 ml) of the hot broth into a bowl. Add miso and whisk until dissolved.
6. Return the miso mixture to the pot and stir to combine.
7. Season salmon with black pepper and add to the pot along with mustard greens or bok choy.
8. Simmer gently until salmon is just cooked through and greens are wilted, 2–3 minutes.
9. Remove from heat and adjust seasoning with additional citrus juice or miso as needed, making sure the acidity provides brightness.

Serve immediately.

Storage

• Refrigeration: Store up to 2 days. Reheat gently without boiling.
• Freezing: Not recommended due to miso and fish texture.
• Reheating: Warm gently over low heat.

Inspirations

• The Adobo Road Cookbook: Salmon and Miso Sour Soup