Salmon miso soup
‘Oily fish such as salmon are a rich source of omega 3 fats, which are vital for optimal brain function. Miso is a fermented food which is beneficial for the gut bacteria and linked to improved cognition and overall mental wellness’ – (Dr. Sarah Schenker, Dietitian).
Servings – 4 people
- 2 salmon fillets
- 2 tsp soy sauce
- 1.5 litres water
- 6 tbsp brown miso paste
- A thumb-sized piece of fresh root ginger, peeled and finely grated
- 4 spring onions, finely sliced
- 10 mushrooms, quartered
- 2 carrots, peeled, finely sliced
- 2 heads bok choy, quartered
- 4 tsp sesame seeds
- Brush the salmon fillet with soy sauce. Bring a litre of water to a gentle simmer and then place the salmon fillets in to poach for 10 minutes.
- Remove the salmon (retain the cooking water), leave to cool, remove any skin and bones from the fish, and flake into large pieces.
- Sieve the poaching water into a large saucepan, discarding any bits. Add the miso paste and ginger and stir well. Add the remaining water and bring back to the boil.
- Add the spring onions, mushrooms, carrots and bok choy and simmer gently for 5 minutes until tender.
- Remove from the heat and place in a large bowl. Add the salmon flakes and sprinkle with sesame seeds.
- Serve with pickled cucumbers.