Slow Cooker Salmon in Hot Miso Broth

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recipe by Octopus Publishing

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
  • Calories icon

This fragrant broth is flavoured with the savory flavors of miso and mirin and studded with tender flakes of salmon. This would make a warming weekend lunch - just pop the ingredients into the slow cooker and relax.

recipe updated Jun 12, 2020


  • Carrot icon
    1 (about 50 g)
  • Scallion icon
    4 (about 60 g)
  • Button mushroom icon
    Button mushroom
    4 cups (about 345.6 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Ginger icon
    2 ¼ tsp (about 4.16 g)
  • Snow pea icon
    Snow pea
    ¾ cup (about 47.25 g)
  • Cilantro icon
    as needed
  • Salmon steak icon
    Salmon steak
    4 (about 480 g)
  • Fish stock icon
    Fish stock
    5 cups (about 1.2 kg)
  • Miso paste icon
    Miso paste
    3 tbsp (about 54 g)
  • Dark soy sauce icon
    Dark soy sauce
    1 tbsp (about 18 g)
  • Mirin icon
    2 tbsp (about 36 g)


  • kCook icon Saucepan
  • kCook icon Slow cooker bowl
  • kCook icon Medium bowl
  • kCook icon Colander

Step preview

  1. Add salmon steak to a clean colander
  2. Rinse
  3. Drain
  4. Transfer fish to slow cooker bowl
  5. Add carrot, scallion, button mushroom, fresh chili and ginger to the soup
  6. Arrange
  7. Add fish stock to a clean saucepan
  8. Heat until just boiling
  9. Add miso paste, dark soy sauce and mirin to the saucepan
  10. Stir until dissolved
  11. Pour content of saucepan into soup and cover
  12. Cook until tender - 2 hr, low heat
  13. Add snow pea to the soup
  14. Cook until tender - 10 min, high heat
  15. Ladle soup into medium bowl
  16. Garnish with cilantro
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