Salmon & Dill Avgolemono Soup
Pescatarian • Dairy-FreeUnder 30 MinsHigh Protein • BalancedDinnerComfort FoodMediterranean • Greek
Medium
25mins
505 kcal
2 servings
MACROS
per serving※gProtein
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A velvety, dairy-free Greek-style lemon and egg soup, featuring a savory miso broth, tender rice, and delicate pieces of poached salmon.
If you are looking for a comforting yet profoundly healthy dinner, this Salmon & Dill Avgolemono Soup is an incredible twist on the Greek classic. Traditional avgolemono relies on a rich chicken broth and shredded poultry, but this pescatarian diet-friendly version utilizes a brilliant pantry hack: white miso paste. The miso provides a deeply savory, umami-rich base that mimics the depth of a long-simmered stock, making it the perfect foundation for our Salmon & Dill Avgolemono Soup.
The magic of this dish lies in the iconic egg and lemon emulsion. By tempering the eggs with hot broth, you create a luxuriously creamy, velvety texture without a single drop of heavy cream, keeping the meal perfectly balanced and light. It is an ideal dinner for two that feels gourmet but comes together in just about 20 minutes. We are also putting your highly perishable sushi grade salmon and fresh dill to excellent use. The fish is gently poached in the residual heat of the broth, ensuring it remains incredibly tender and flakes apart beautifully. Bright, zesty, and packed with high-quality protein and gut-friendly fermented miso, this Salmon & Dill Avgolemono Soup will instantly become a restorative favorite in your weekly meal rotation.
Ingredients
- 3 tbsp White Miso Paste
- 2 cloves Garlic
- 90 g Long Grain Rice (about 1/2 cup)
- 250 g Sushi Grade Salmon (about 2 small fillets)
- 2 whole Eggs
- 1 whole Lemon
- 3 tbsp Fresh Dill
- 2 stalks Scallions
- 1 tsp Sea Salt
- 0.5 tsp Black Pepper
Instructions
- 1In a medium pot, pour in 4 cups of water and whisk in the white miso paste over medium heat until completely dissolved.
- 2Mince the garlic and thinly slice the scallions, keeping the white and green parts separated. Add the garlic, the white parts of the scallions, and the long grain rice to the broth.
- 3Bring the liquid to a gentle simmer, cover the pot, and cook for 15 minutes until the long grain rice is tender.
- 4While the long grain rice cooks, remove the skin from the sushi grade salmon and cut the flesh into bite-sized cubes.
- 5Once the long grain rice is tender, gently drop the sushi grade salmon into the pot. Let it simmer for exactly 2 minutes, then immediately remove the pot from the heat. The fish will continue to cook in the residual heat.
- 6In a separate medium mixing bowl, crack the eggs and squeeze in the juice from the lemon. Whisk vigorously until frothy and fully combined.
- 7To temper the eggs (which prevents them from scrambling), use a ladle to slowly drizzle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly.
- 8Pour the warmed egg mixture back into the pot with the soup, stirring gently. The soup will immediately turn creamy and velvety.
- 9Finely chop the fresh dill and stir it into the pot along with the sea salt and black pepper.
- 10Ladle the soup into bowls and garnish with the reserved green parts of the scallions.
Chef's Tips
- •Never return the pot to an active flame after adding the tempered egg mixture, or the soup may curdle.
- •Because miso paste varies in saltiness, taste your broth at the end before adding the full teaspoon of sea salt.
K
Recipe By
Kitchen Buddy Chef