Salmon Miso Soup

Heat a soup pot, add a small spoon of oil and heat it, then add the onion and sauté until fragrant and very soft. If you don't like the taste of onion, you can omit it.

Put the salmon cut into bite-sized pieces into the pan to fry. If there is skin, fry the part with the skin first.

Pan-fry the salmon until it changes color, then remove and set aside. It doesn’t need to be fully cooked.

Pour 650ml of water into the original pot (no need to wash), add a piece of kombu, and bring to a boil over medium heat.

After the water boils, add the bonito flakes. When the water boils again, immediately turn off the heat, cover the pot, and let it steep for 5 minutes.

Take out the bonito flakes, add the tofu cut into small pieces, and heat over medium heat again. When the water boils, remove the kombu and cut it into strips.

(I didn't have time to take photos) Turn to low heat and add miso to the pot. When adding it, put the miso in a soup ladle and then into the pot, while using the other hand to stir it in the ladle with chopsticks to ensure the miso fully dissolves. Once the miso is completely dissolved, taste it for saltiness. If it's not salty enough, you can add some salt or a bit more miso according to your personal preference.

Turn to medium heat, and just before it boils, add the prepared onion and salmon slices along with the kombu strips you just cut. Once the water boils, turn off the heat and sprinkle with chopped green onions. Done.