Miso Soup with Salmon, Coriander and Noodles
By Rachel Davies
More than any other kind of cooking, I find myself looking for quick and healthy dishes, ones that can be made after work with not too much effort, but that taste good and feel nourishing.
I think that’s how a lot of us live these days. The lure of the ready made soup or meal that can be bought on the way home, along with increasingly busy lives, means that evening cooking needs to be fast and convenient.
What that means to me might be different for you. But I have to say that this soup hit the spot the other night. I wanted something tasty that had ingredients that I could count off, rather than off-putting lists of unpronounceable ‘foods’ found in most pre-made dishes.
The soup is healthy and filling, and might make you feel a bit virtuous. What it’s not is Japanese. It’s an Asian mishmash, which I’m ok with.
So enjoy and I hope it works for you!
Miso Soup with Salmon, Coriander and Noodles (adapted from Bill Granger)
Serves 2
Ingredients
3 tablespoons white miso paste
1-2 teaspoons chilli paste (optional)
800ml dashi, low sodium vegetable stock or water
1 tablespoon soy sauce
150g mangetout, thinly sliced lengthways
200g salmon, skinned, bones removed and cut into 0.5-1cm dice
80g rice noodles
A handful of coriander leaves
2 spring onions, finely sliced
Method
- Soak the rice noodles in hot water for 10 minutes and drain while you prepare the salmon and beans.
- In a large saucepan, whisk together the dashi, stock or water with the miso paste and chilli paste until mixed well. Simmer gently for 3-4 minutes on a medium-low heat.
- Add the soy sauce and rice noodles simmer for a further minute, or until the noodles are tender. Taste and add more soy sauce if necessary.
- Divide the mangetout, salmon and most of the spring onions between two large bowls. Ladle the hot soup into the bowls, and top with coriander and the remaining spring onion.
Want to learn how to make more delicious food? Sign up to Rachel’s classes or to the Rachel’s Kitchen newsletter.
