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1
Heat the oil in a large saucepan over medium heat until shimmering.
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2
Add the onion, garlic, and measured salt and cook, stirring occasionally, until softened, about 5 to 8 minutes.
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3
Add the tomatoes and cook, stirring occasionally, until softened, about 3 to 5 minutes.
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4
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.
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5
Reduce the heat to medium low and simmer until the wine is reduced by about half, about 7 minutes.
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6
Add the water, daikon, measured calamansi or lime juice, and fish sauce, stir to combine, and return to a simmer.
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7
Reduce the heat to low, cover with a tightfitting lid, and simmer until the daikon starts to soften, about 10 minutes.
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8
Ladle about 1/2 cup of the liquid into a small bowl, add the miso, and stir until completely dissolved.
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9
Add the miso mixture back to the pot and stir to combine.
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10
Increase the heat to medium, add the salmon and greens, and stir to combine.
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11
Simmer until the salmon is just cooked through and the greens have softened, about 3 minutes.
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12
Taste and season with additional salt and calamansi or lime juice as needed.
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13
Ladle into bowls, season with pepper, and serve with steamed rice.
