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Ingredients:
1.5 litres Water2 heaped tablespoons, fresh Yellow Miso paste1 large bunch, take the ends off, tear into smaller bunches Enoki mushrooms3 large tablespoons Groundnut oil1 block (400g), fresh, drained, sliced into 1 inch square pieces Firm tofu2 pieces (250g), de-skinned, sliced into 1 inch chunks Organic salmon fillet3 large, sliced 1 cm pieces on the angle Spring onionA Quick and Easy Nutritious Light Supper.
Enoki mushrooms -
1 large bunch, take the ends off, tear into smaller bunches
Groundnut oil -
3 large tablespoons
Firm tofu -
1 block (400g), fresh, drained, sliced into 1 inch square pieces
Organic salmon fillet -
2 pieces (250g), de-skinned, sliced into 1 inch chunks
Spring onion -
3 large, sliced 1 cm pieces on the angle
Steps
Heat a wok and fill it with 1.5 litres of water. Bring to the simmer. Add two heaped tablespoons of fresh miso paste and gently stir into the water.
While the miso soup is simmering nicely, prepare the enoki mushrooms, spring onions and tofu.
Once all the ingredients are prepared, place the Tofu into the simmering miso stock and cook simmering for a couple of minutes.
Then prepare the salmon fillets, de-skin and slice into 1 inch chunks. Then add all the salmon pieces into the wok and give it a gentle stir. As the salmon starts to turn pink, add the enoki mushrooms and the spring onions. Bring to a quick boil, then take off the heat and serve immediately.