Salmon miso broth

Need a quick, super healthy dinner that packs a flavour punch? This is it.

DSC00137What you’ll need to serve two people with a leftover bowl for lunch the next day:

2 pieces of salmon (skin off) sprinkled with sesame seeds

bunch of bok choy

500mls water with one chicken stock cube

small knob of grated ginger

1 carrot, finely sliced

1 stick of celery, finely sliced

2 heaped teaspoons of white miso paste

soba or udon noodles

1 teaspoon sugar

soy sauce to taste

coriander to garnish

Put water, stock cube, grated ginger and miso paste in a large saucepan and simmer gently until miso has dissolved. Add sugar and soy sauce and taste until you achieve the balance of flavours you like. Add carrot, celery and noodles.

Meanwhile pan fry your salmon, until just cooked. Be careful not to overcook as the salmon will continue to cook in the broth when you serve. Once cooked and cooled slightly, break salmon apart into chunks.

Divide your fresh bok choy into two bowls, pour over the broth with the noodles and add your salmon, garnishing with coriander.

You could also add fresh bean sprouts or mushrooms or garnish with fresh red chilli.

I think this dish may become a firm favourite in our house. Happy days!

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