Salmon Belly with Radish N Leek Miso Soup - For Mum

Mum's high blood pressure condition has been ongoing for several years and has to take her medicine everyday to keep her blood pressure down. However it isn't good for her body to undergo long term medication so I will cook detox soups for her from time to time. 

I wasn't feeling well today, but still able enough to cook a bowl of soup that could help her body detox and reduce blood pressure at the same time. It had a long name due to all the major ingredients necessary for this dish; Salmon Belly with Radish and Leek in Miso Soup!

The following are some benefits on how these ingredients are able to aid in improving Mum's condition:

Salmon Belly - High in Omega3 Fatty Acids that have mild antihypertensive effects

Radish - No Fat and Cholesterol, high in Vitamin C that eliminates toxins and keeps heart disease at bay

Leek - Contains Allicin that decreases blood vessel stiffness thus reduces blood pressure

Miso - Source of Lactobacillus Acidophilus Lecithin which is effective in prevention of high blood pressure

The Soup for Mum, shared with baby niece

The Ingredients for Soup

Serves 4 - 5 bowls

Main Ingredients

200gm Salmon Belly (de-scaled, washed with salt water then rinsed, cut into 2-inch pcs)

1 medium Radish (cut into big cubes)

1 big leaf-less Leek (halved horizontally, slice white portion thinly, green portion halved)

Side Ingredients

6 Japanese Oyster Mushroom (cut into bite size pcs, set stalk aside for soup base)

1/2 Silken Tofu (slice into 1cm thick pcs)

6 thick slices Old Ginger

Seasoning

2 tbsps reduced-salt Miso Paste

A few dash Ground White Pepper

2 tsps Mirin (Japanese Sweet Cooking Wine)

Frying Condiment
1 tbsp Grapeseed Oil

Steps (Note: To cover Claypot at all times during cooking process)

1. Marinate Salmon Belly pieces with 1 tbsp Miso Paste for 30 minutes

2. Pan-fry marinated Salmon Belly in Grapeseed Oil till light brown, set aside on oil absorbent towel/paper

3. Boil Mushroom Stalks, Ginger, Radish, green portion of Leek in 4 chinabowls of water in claypot for 15 min using medium-high heat

4. Remove Mushroom Stalks, and green portion of Leek from the claypot and discard

5. Turn heat to low, add fried Salmon Belly pieces into claypot, and simmer for 45 min

6. Add in Oyster Mushroom pieces, Silken Tofu, sliced white portion of Leek, cook for 10 min

7. Stir in remaining 1 tbsp Miso Paste, Mirin, and Ground White Pepper till all dissolved

8. Switch off heat and Serve HOT! :D