Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, warming & hearty salmon and sake lees soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Having or causing a sensation of unusually high body heat, as from exercise. Find more ways to say warming, along with related words, antonyms and example phrases at Thesaurus.com, the world's most trusted free thesaurus. Warm definition, having or giving out a moderate degree of heat, as perceived by the senses: a warm bath.

Warming & Hearty Salmon and Sake Lees Soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Warming & Hearty Salmon and Sake Lees Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook warming & hearty salmon and sake lees soup using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Warming & Hearty Salmon and Sake Lees Soup:

1. Prepare 【Main ingredients for the soup】
2. Make ready 4 to 6 fillets Lightly-salted salmon
3. Get 10 cm Daikon radish
4. Make ready 5 cm Carrot
5. Prepare 1 Thin aburaage
6. Get 1/2 Burdock root
7. Get 1 Konnyaku
8. Take 10 cm The white part of a Japanese leek
9. Prepare 【Soup ingredients】
10. Prepare 1 packet Sakekasu (sake lees)
11. Take 50 ml Sake
12. Make ready 2 tbsp Soy sauce
13. Prepare 2 tbsp Miso
14. Make ready 1200 ml Dashi stock
15. Make ready 【Toppings】
16. Make ready 1 Green onion

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Steps to make Warming & Hearty Salmon and Sake Lees Soup:

1. [Salted salmon] Cut the salmon fillets into 3. Pour hot water to remove the fishy smell if it bothers you.
2. [Daikon, carrot and usu-age] Slice the daikon and carrot into quarter-rounds. Cut the usu-age lengthwise in half and slice finely.
3. [Burdock root and leek] Shred the burdock root and slice the leek thinly.
4. [Konyaku] Rub with salt and rinse. Slice into 3 mm widths lengthwise and julienne the slices.
5. Add the main ingredients, except the salted salmon, and pour in the dashi stock. Start to heat and remove any scum on the surface.
6. After bringing to a boil, add the salted salmon and cook. Skim off any scum.
7. After all the ingredients are cooked through, season with sake and soy sauce. Add the sake lees by dissolving in a small sieve and cook for a while to evaporate the alcohol.
8. Turn off the heat and add the miso by dissolving in a small sieve. Scatter chopped green onion.
9. About sake lees: If you can obtain the thick paste type, it will be easier to use. Just by dissolving in a small sieve, you can add it to the soup easily.
10. If you use a block type of sake lees, you can use it in the same way; it just takes more time.

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