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Green Tea Salmon Soup Recipe


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Prep Time: 50 min

Total Time: 50 min

Servings: 4

Poached salmon and rice doused with a broth of green tea—it’s a pure and simple pleasure that will make you feel healthier with each slurp.


  • 1 packet (6.5 oz.) Kashi® 7 Whole Grain Pilaf or 1 cup brown rice
  • 2 quarts water
  • 4 small (2- x 2-inch) pieces kombu (edible kelp) (optional)
  • 4 organic green onions, white and green parts separated, thinly sliced
  • 2-inch-thick piece fresh organic ginger, thinly sliced
  • 2 small organic carrots, thinly sliced
  • 6 green tea bags (genmaicha) or green tea with rice
  • 2 wild-caught, Pacific salmon steaks or 1 wild-caught Pacific salmon fillet (about 1 lb. total)
  • 2 sheets nori
  • Tamari (preservative-free)


1. Cook the Kashi® pilaf or brown rice according to package directions.

2. Meanwhile, in medium saucepan or large skillet combine water, kombu, white portions of green onions and ginger. Bring to boiling. Reduce heat. Simmer for 5 minutes. Add carrots. Simmer for 5 minutes more. Carefully add salmon in 1 layer. Return to simmer. Cook until fish flakes easily with fork, turning once about halfway through cooking time (allow about 7 minutes for salmon steaks and 5 to 7 minutes for fillet).

3. Carefully strain cooking liquid into a bowl, reserving both liquid and solids. Immediately, add tea bags to the hot strained liquid. Steep for 5 minutes.

4. Meanwhile, discard ginger and kombu. Return carrots and onions to liquid. Remove any bones and skin from the salmon, keeping fish in large chunks.

5. Spoon pilaf and salmon into 4 deep soup plates. Remove tea bags from liquid. Pour over salmon and pilaf . Garnish with remaining green onions and nori. Serve immediately with tamari (if desired).