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Naofumi's Salmon Soup: Inspired by the Rising of the Shield Hero (gluten free)
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Inspired by the Rising of the Shield Hero Season 2, I’m making Naofumi’s Salmon Soup. Season 2 is here and I am so excited! The first season was a mix of fun action scenes and really cute moments so I hope this season keeps it up!
In the premiere of the new season, the group is eating what looks like a hearty soup and a big fish. Raphtalia seemed to really enjoy it so I wanted to do a fun take on it but combining the two dishes!
I took some inspiration from a traditional Finnish soup, keeping it simple with limited ingredients. Known as Lohikeitto in Finland and other Nordic countries, this soup is filled with lots of carrots, potatoes, onions, chunks of fresh salmon and lots of dill!
Simmered together with a few other ingredients, this soup is so simple to make and it is so yummy!
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Naofumi's Salmon Soup: Inspired by the Rising of the Shield Hero
Inspired by the Rising of the Shield Hero Season 2, I’m making Naofumi’s Salmon Soup. this soup combines hearty vegetables, flavorful broth, and beautiful fresh salmon. Simmered together with a few other ingredients, this soup is simple to make and it is so yummy!
Ingredients
For the broth (*See notes for alternatives)
- 7 cups water
- 1 cup bonito flakes (katsuoboshi)
For the soup:
- 2 Tbsp neutral cooking oil (I used canola)
- 1.25 lb potatoes, cubed (about 5 medium potatoes) I have used both red and Yukon gold potatoes and highly recommend either.
- 1 yellow onion, halved then sliced
- 1 large carrots, chopped
- 650 g Salmon fillet, skinned and and cut into small bite-sized chunks
- 1 cup coconut milk Can be substituted with heavy cream
- 1 cup fresh dill, chopped Put aside 1/4 of the dill
- ground cloves and nutmeg
- salt and pepper
Instructions
For the broth:
- In a medium sized pot, bring water to a boil and add the bonito flakes
- Boil for 1 minute, then turn the heat off
- After 10 minutes, using a fine mesh strainer, strain the broth, discard the used bonito flakes and set the brother aside.
For the soup:
- Over medium heat, add oil to a large pot and then add onions and carrots. Season with salt and pepper. Saute until the onions are soft.
- Add potatoes, broth, ¾ s of the dill, and simmer for about 10 minutes or until the carrots and potatoes are done.
- Add salmon, coconut milk, and the remaining dill. Simmer for a few more minutes while the salmon cooks (will happen quickly). Season to you liking with salt, pepper, ground cloves and nutmeg.
Notes
*For the broth: If you are unable to find bonito flakes, you can use equal amounts of vegetable or fish broth instead. Flavor will vary.
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