© 2018 Ching He Huang. All rights reserved.

Salmon And Tofu Miso Soup

Serves : 2 Preparation 5 mins Cooking 5 mins Total 10
Nutrition facts: 696.00 calories 52.90g protein 5.80g carbs 3.50g sugars 50.80g fat 9.30g 5.40g fibre 616.00mg sodium
Ingredients: 1.5 litres Water 2 heaped tablespoons, fresh Yellow Miso paste 1 large bunch, take the ends off, tear into smaller bunches Enoki mushrooms 3 large tablespoons Groundnut oil 1 block (400g), fresh, drained, sliced into 1 inch square pieces Firm tofu 2 pieces (250g), de-skinned, sliced into 1 inch chunks Organic salmon fillet 3 large, sliced 1 cm pieces on the angle Spring onion A Quick and Easy Nutritious Light Supper.

Salmon And Tofu Miso Soup

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


696.00

Protein (g)


52.90

Carbs (g)


5.80

Sugars (g)


3.50

Fat (g)


50.80

Sat Fat (g)


9.30

Fibre (g)


5.40

Sodium (mg)


616.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A Quick and Easy Nutritious Light Supper.

Ingredients
  • Water - 1.5 litres
  • Yellow Miso paste - 2 heaped tablespoons, fresh
  • 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.
Ingredients
  • Water - 1.5 litres
  • Yellow Miso paste - 2 heaped tablespoons, fresh
  • 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