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© 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

Serves : 2
Preparation time 5 Minutes
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

fish tofu

Source from

Ching He Huang Web Site

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About the recipe

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.

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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