This is the type of meal you want to make if you are trying to be super healthy. Just eating, even slurping it makes you feel good. Healthy salmon, green vegetables and brown soba noodles in a miso broth. Of course, you could use rice noodles or egg noodles instead but there’s something about brown carbs that just makes you feel virtuous – brown pasta, brown rice, chocolate cake. Sorry, not all brown carbs, not chocolate cake, chocolate biscuits or treacle tart. Or anything with caramel in come to think of it.
Oooops. Now I’m stuck thinking about the wrong kind of carbs. If only they had a different name. Well, it’s not really a problem for me, I’ve already eaten this lovely soup. I was virtuous at the time. It’s you I’m worried about – I don’t want to ruin any healthy eating plans you’ve got before you’ve even started.
For me, this soup was a new challenge. I’ve made a lot of noodles soups in the past but usually with lots of chilli and garlic in. This time I left the chillies in the fridge and decided to experiment with miso as I had a jar of Yutaka Oraganic Miso Paste I wanted to try. I’m definitely not an expert at Japanese food. It’s probably one of the cuisines I know least about. I rarely cook Japanese food and I don’t eat out at Japanese restaurants very often. This means I haven’t had many miso soups and so I didn’t want the miso flavour to be overwhelming.
I don’t often do subtle flavours but that’s what I wanted this time so I just used 1 tablespoon of miso paste but you could use more or less depending on how gentle a mood you are feeling in. I couldn’t be altogether meek and mild though and couldn’t resist throwing in some ginger and garlic and a little sesame oil on the noodles which also added extra flavour. As I said at the start, you do feel healthy eating this soup, the miso flavour is subtle but it’s still a flavourful soup. It might have been my first miso soup but it will not be my last.
Ingredients – Serves 2
1 tbsp Miso paste (I used Yutaka Organic Miso Paste)
1/2 tsp vegetable stock powder
Small piece of root ginger, finely diced or grated
1 clove garlic, crushed
150g piece of salmon
5 or 6 mushrooms, sliced
2 large handfuls spinach
2 tsp sesame oil
How to Make Salmon Miso Soup with Soba Noodles
1. Put 600ml water from the kettle into a saucepan. Add the stock powder, ginger and garlic and bring back to the boil. Lower the salmon gently into the water and simmer until the salmon is just cooked and begins to flake when you touch it with a fork.
2. At the same time cook the soba noodles according to the pack instructions. When they are ready, drain them, toss them with a little sesame oil and put them in the bottom of the soup bowls.
3. Lift the salmon out of the water. Add the mushrooms and spinach. Cover the pan and cook for a couple of minutes.
4. Divide the salmon between each bowl. Ladle some of the soup and vegetables into each bowl
Disclosure: I was sent a free sample of the Yutaka Oraganic Miso Paste