Clear Ginger-Scallion Fish Broth
A delicate, aromatic soup where clear broth highlights fresh fish and vibrant vegetables, evoking the clarity of a sunbeam through a window. This japanese-inspired soups ready in about 35 minutes pairs salmon fillets, medium carrots, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz salmon fillets
- 2 medium carrots
- 4 scallions
- 1.5 tbsp fresh ginger
- 4 cups dashi stock
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp green onions
- 1/4 tsp white pepper
Instructions
- Step 1: Pat 12 oz salmon fillets dry with paper towels and season lightly with 1/4 tsp white pepper. Dice 2 medium carrots into 1/4-inch matchsticks and slice 4 scallions (white and green parts separated).
- Step 2: Grate 1.5 tbsp fresh ginger and set aside. Heat 1 tsp sesame oil in a pot over medium heat, add ginger, and cook for 1 minute until fragrant.
- Step 3: Add 4 cups dashi stock, 2 tbsp soy sauce, and 1 tbsp rice vinegar to the pot. Bring to a gentle simmer (do not boil vigorously), then carefully place salmon fillets on top of the vegetables.
- Step 4: Simmer gently for 8-10 minutes until salmon is opaque and flakes easily with a fork. Remove salmon, discard skin, and flake into bite-sized pieces. Stir in green parts of 4 scallions and 2 tbsp chopped green onions. Taste and adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Clear Ginger-Scallion Fish Broth take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Clear Ginger-Scallion Fish Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.
Can I substitute ingredients in Clear Ginger-Scallion Fish Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Clear Ginger-Scallion Fish Broth for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Clear Ginger-Scallion Fish Broth?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
