Sumo wrestlers eat lots of "nabe" to get up to fighting weight. We've toned our salmon soup down a lot, so this really isn't going to pack on the pounds unless you eat it with a LOT of rice. Sumo wrestlers have their own recipes and vary the soup depending on the ingredients they have. This is our version of Ishikari Nabe, using ingredients that we are readily able to find here. It isn't authentic, but works with our kids. The recipe is meant to be adjusted to incorporate things you may have at hand. We often add spinach, squash, green onions, sweet onions, mushrooms. You can add the eggs if you want, usually the tofu and salmon are plenty for us. If you really want to eat like a sumo wrestler, you should just dump your STEAMED rice right into the soup.
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- 8 cups dashi (see instructions)
- 8 -10 tablespoons miso (fermented soy bean paste, white or dark, grainy or smooth, low sodium or not, use your favorite)
- 1/2 head cabbage, cleaned and chopped
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 1 -2 lb salmon, in large bite-size pieces
- 1 lb tofu, drained and cubed
- egg, if desired
- steamed rice
- 1Dashi is a Japanese fish stock.
- 2There are several ways to make this.
- 3You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these.
- 4The teabags have the correct amount of bonito flakes sealed into a little bag.
- 5I always use the teabag bonito because there is no added MSG.
- 6You can also make homemade fish stock, but be careful not to add too much salt.
- 7Vegetable stock would be a fair substitute.
- 8Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
- 9Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
- 10Add cabbage to pan.
- 11Cook for 1-2 minutes or until cabbage is just crisp.
- 12Put miso (starting with the lesser amount) into a sieve.
- 13Dip the sieve into the stock and melt the miso into the soup.
- 14The purpose of the sieve is to make sure there are no big miso chunks in the soup.
- 15You can also disslove the miso into some hot dashi and slowly add it in.
- 16Make sure to taste as you add the miso-- too much will make the soup salty.
- 17Adjust miso to taste.
- 18In general, one TBS per cup of water is sufficient, but miso can vary greatly in strength and saltiness.
- 19Add tofu cubes gently.
- 20Add salmon pieces to top of pan and push carefully into the soup.
- 21Simmer until the salmon is cooked through.
- 22When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
- 23If desired, break into the soup an egg for each person and"poach" it.
- 24Put this on top of each portion.
- 25Taste the miso soup and adjust miso as necessary.
- 26Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
- 27Serve with rice.
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Nutritional Facts for Sumo Salmon Miso Soup
Serving Size: 1 (359 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 264.0
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 1.1 g
- Cholesterol 39.2 mg
- Sodium 915.9 mg
- Total Carbohydrate 26.7 g
- Dietary Fiber 5.5 g
- Sugars 6.5 g
- Protein 25.5 g
The following items or measurements are not included: