January, as we all know is officially the month of detox!! This Japanese inspired miso soup is so low-fat and jam packed with nutritious properties with each bowl of soup only having about 150 calories. This soup has an earthy flavour and really packs a punch – great when you are bored with bland diet foods. The salmon has essential poly unsaturated fatty acid and omega 3 – great for a healthy heart, while the garlic has natural anti-biotic properties which can help prevent coughs and colds. Ginger is also known to have healing properties and help people suffering from gall stones and arthritis. The soya beans are a known superfood full of iron, protein and Vitamin E so overall an ultimate healthy meal. When making this miso soup feel free to use glass noodles – sometimes a little more difficult to come by, but they look great. As we here at OurKilcock.ie love to promote shopping locally a powdered miso soup mix can be bought at our local health store Holistic Harmony in the Square or obviously you can pick up the miso paste in your big supermarket too. I hope you enjoy this one and please I would love some feed back to see what you guys think .
Serves 2 and a leftover bowl for lunch the next day
- 200g skinless boneless salmon fillets
- 1 tbsp sunflower oil
- 1 tbsp sesame oil
- 1 small onion
- 1 clove garlic
- 2 cm ginger
- ½ tsp chopped green chilli (chilli powder)
- 50g rice noodles
- 2 sachets miso soup paste
- 2 tbsp soy sauce
- 750mls chicken stock
- 75g frozen soya beans
- 50g bamboo shoots
- 2 spring onions
- Prepare all the vegetables – peel and mince the ginger, deseed and finely dice the chilli, peel and thinly slice the onion and peel and mince the garlic.
- Cook the noodles according to the packet instructions
- Make up the stock with hot water
- Thinly slice the salmon – about ½ cm thick.
- Heat the oil in a wok – fry the onion, garlic, ginger and chilli for 5mins until softened but not browned.
- Stir in the soy sauce, miso sauce and the chicken stock.
- Add in the salmon and cooked noodles
- Bring to the boil – turn down and simmer for 5 mins.
- Serve in a warmed bowl and sprinkle with some chopped spring onions