Salmon-Miso Sinigang (Filipino Sour Soup)

Ingredients

• 6 servings pepper black freshly ground
• 8 ounces daikon radish peeled halved lengthwise
• 1 cup wine dry white
• 2 tablespoons fish sauce 
• 3 medium garlic clove minced
• 1 teaspoon kosher salt as needed plus more
• 3 tablespoons juice of lime as needed freshly squeezed plus more (from 2 medium limes or 2 large calamansi)
• 1 cup mustard greens such as mizuna packed coarsely chopped
• 1 small onion red
• 2 medium roma tomatoes cored
• 1 pound salmon cut into 1-inch cubes
• 1 tablespoon vegetable oil 
• 4 cups water 
• 2 tablespoons miso white

Equipment

• bowl
• sauce pan
• ladle
• pot

Directions

1. Heat the oil in a large saucepan over medium heat until shimmering.
2. Add the onion, garlic, and measured salt and cook, stirring occasionally, until softened, about 5 to 8 minutes.
3. Add the tomatoes and cook, stirring occasionally, until softened, about 3 to 5 minutes.Increase the heat to medium high, add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Reduce the heat to medium low and simmer until the wine is reduced by about half, about 7 minutes.
4. Add the water, daikon, measured calamansi or lime juice, and fish sauce, stir to combine, and return to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer until the daikon starts to soften, about 10 minutes.Ladle about 1/2 cup of the liquid into a small bowl, add the miso, and stir until completely dissolved.
5. Add the miso mixture back to the pot and stir to combine.Increase the heat to medium, add the salmon and greens, and stir to combine. Simmer until the salmon is just cooked through and the greens have softened, about 3 minutes. Taste and season with additional salt and calamansi or lime juice as needed. Ladle into bowls, season with pepper, and serve with steamed rice.