NUTRITIONAL INFO PER SERVE
carbs 11g / fat 21g / protein 22g
1/2 red onion
2 cloves garlic
Thumb-sized piece ginger
1 tablespoon sesame oil
2 tablespoons soy sauce
1 vegetable stock cube dissolved in a cup of boiled water (or a cup of liquid stock)
2 tablespoons miso paste (red or yellow)
1 zucchini (courgette)
1 handful Chinese greens, such as bok choi, gai lan or choy sum (or spinach)
1 fillet of salmon, cut in 2
Fresh or dried chilli, to taste (optional)
Fresh coriander, to serve (optional)
Slice of fresh lime (optional)
1 spring onion, slice (optional)
SLICE, MINCE, GRATE, HEAT, SAUTE, ADD, DISSOLVE, JULIENNE, ADD, SIMMER, STIR, ASSEMBLE…
Peel and thinly slice the red onion, peel and finely mince the garlic, and peel and finely grate the ginger. Heat the sesame oil in a saucepan and saute the onion for a couple of minutes until softened. Add the garlic and ginger and cook for a couple more minutes, then add the soy sauce, cooking for a further minute or so.
Dissolve the stock cube in a cup of boiled water if you aren’t using liquid stock. Add the cup of stock to the saucepan with another 2 cups of boiled water. Cover and let it simmer for 10 minutes to let the flavours develop.
In the meantime, heat a pan with a little olive oil and cook the salmon on each side, starting with the skin side down. Sprinkle with a little sea salt and black pepper. It should cook in about 10 minutes, depending on how rare or well done you like it, as well as how big or small the piece of salmon is.
Using a julienne peeler or spiraliser, make the zucchini noodles. Add to the broth with the greens and simmer for 5 minutes.
Dissolve the miso paste in a cup of boiled water. Stir into the soup and turn the heat off so the miso doesn’t come to a boil.
Assemble the soup in bowls, adding the salmon, fresh coriander, and chilli on top. Add a little extra soy sauce if you want it saltier. Enjoy!