Miso Salmon & Vegetable Stew
Savory miso mixed with fresh vegetables and tender salmon makes the perfect combination of flavors in this Miso Salmon & Vegetable Stew. This recipe is so easy to make and only takes a few simple ingredients!
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It may be February, but it’s still cold outside here in the north-east. What better way to melt the snow than a big, hot bowl of your favorite stew? Even better, this one will still be in line with your New Year’s resolutions. That’s still a thing, right?
Today I’d like to share with you one of my all-time favorite stews, my Miso Salmon & Vegetable Stew. It’s loaded with fresh veggies, potatoes, protein-rich salmon, and topped off with the savory flavor of miso.
It’s hard to stop at one bowl, but with how nutritious this dish is, you don’t have to feel guilty when you go for seconds!
This is one of my absolute favorite dinners to make. I know, I think I say that about all of the recipes I share with you, but it’s true! I only share with you the ones that I absolutely and truly love! And Miso Salmon & Vegetable Stew just makes your whole house smell like heaven in a dutch oven.
The best part? It’s packed full of fresh veggies, healthy fats from the salmon, and incredible mouth-watering flavors. Even though it tastes like it should have a billion calories, it’s actually pretty calorie-conscious, which means your New Years resolutions might not be over quite yet!
How to Make Salmon Miso & Vegetable Stew
First add 2 tbsp olive oil, 2 tbsp butter, and 1 large chopped onion to dutch oven over medium heat.
Cook onions for about 5 minutes, then add 3 bay leaves.
Stir in 1 tsp salt and 1 tsp pepper.
Add 3 large carrots, peeled and cut into 1/4-inch chunks.
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Then add 8 oz salmon, cut into 1-inch chunks.
And 3 1/2 cups vegetable stock.
Stir it all together and bring to a boil. Turn heat down and let simmer for 8-10 minutes.
Add 3 large Yukon gold potatoes (washed and chopped into 1-inch pieces) and 1 cup (peeled and chopped) butternut squash.
Stir all ingredients together, bring back to a simmer and cook for an additional 10 minutes, or until potatoes begin to soften (a spoon can cut through them easily).
Add 1 cup shelled edamame.
And stir in 1 cup milk. Keep it at a low simmer, do not bring stew to a boil after this point.
Take about 1/2 cup of stock out of pot and into a small bowl (this doesn’t have to be exact, you just want enough to mix the miso in. I just scoop an estimated amount out with a spoon).
Add 2 tbsp miso paste to stock and whisk until dissolved.
Add miso-stock back into dutch oven and stir to mix in completely.
Simmer for another 2-3 minutes.
Top with 1 bunch chopped green onions.
And Enjoy!
Just, you know, let it cool down for a second first.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Miso Salmon & Vegetable Stew
Equipment
- Dutch oven
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large onion, chopped
- 3 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 3 large carrots, peeled and chopped
- 8 oz salmon, cut into 1-inch chunks
- 3 1/2 cups vegetable stock, gluten free
- 3 large Yukon gold potatoes, cut into 1-inch pieces
- 1 cup butternut squash, peeled and cut into 1-inch pieces
- 1 cup edamame, shelled
- 1 cup unsweetened almond milk
- 2 tbsp miso paste
- 1 bunch scallions, chopped (garnish)
Instructions
- In a large dutch oven, add olive oil, butter, and onion. Cook until onion begins to caramelize, about 5 minutes. Stir in bay leaves, salt, and pepper.
- Add carrots, salmon, and stock. Stir together and bring to a boil. Reduce heat to a simmer and cook for 8-10 minutes.
- Stir in potatoes and butternut squash. Simmer for an additional 10 minutes, or until potatoes begin to soften. Add edamame and almond milk. Stir all ingredients together.
- Remove about 1/2 cup of stock from dutch oven and into a small bowl. Add miso to bowl and whisk until it dissolves into stock (a few seconds).
- Pour miso-stock into stew and stir until mixed in well. Simmer for another 2-3 minutes. Do not let this come to a boil. Add green onions to stew and remove from heat.
Notes
Nutrition
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I don’t know what to say… I want to make this so badly. Going to the store to get all the ingredients tonight. Seriously… I want this now! I love miso soup, but I would never think to make a complete meal out of it. Just love this recipe. #client
Thanks Carolyn! I love this recipe because it uses the best qualities of miso, and puts them in a super-filling stew. It also freezes well, so I usually make a double-batch. Let me know how it goes!