Clear Ginger-Scallion Fish Broth

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 soup recipe, ready in about 35 minutes, pairs salmon fillets, 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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).
2. 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.
3. 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.
4. 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.