Miso Soup with Salmon Rice Bowls

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Soy-Glazed Salmon Rice Bowls

1. Pat the four 6-oz skin-on salmon fillets completely dry with paper towels. 2 min
2. Whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon finely grated fresh ginger, and 2 minced garlic cloves in a small bowl to make the glaze. 4 min
3. Thinly slice 3 scallions and the cucumber into half-moons; set aside with 2 teaspoons toasted sesame seeds. 4 min
4. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large non-stick or cast-iron skillet over medium-high until shimmering; lay the salmon fillets skin-side down and sear 4 minutes without moving until the skin is crisp. 4 min
5. Timing-sensitive step. Flip the fillets, pour the glaze over them, and cook 3–4 minutes more, spooning the glaze over the fish, until it thickens and the salmon is just cooked through. 4 min
6. Transfer the salmon to a plate and rest 3 minutes while you heat the rice. 3 min
7. Heat all 4 microwavable rice pouches per package instructions. 3 min
8. Divide the hot rice among 4 bowls.
9. Slice the avocados and arrange them alongside the cucumber slices over the rice, then place a rested salmon fillet on top of each bowl. 3 min
10. Scatter the sliced scallions and 2 teaspoons toasted sesame seeds over each bowl; add 2 tablespoons pickled ginger and a drizzle of 1 tablespoon soy sauce if desired. 2 min

Miso Soup with Tofu and Wakameside

1. Thinly slice 2 scallions and set aside. Cut the 14 oz silken tofu into ½-inch cubes. 5 min
2. Bring 4 cups water to a gentle simmer in a medium saucepan over medium heat, then stir in 1 teaspoon dashi granules until dissolved. 4 min
3. Add 2 teaspoons dried wakame and the cubed silken tofu to the simmering dashi broth and heat 2 minutes until the tofu is warmed through. 2 min
4. Timing-sensitive step. Reduce heat to low, ladle about ¼ cup of the hot broth into a small bowl, whisk in 4 tablespoons miso paste until smooth, then stir the mixture back into the pot — do not boil. 2 min
5. Ladle the soup into 4 bowls and top each with a portion of the sliced scallions. 2 min