Most Modern Miso Soup with Sal

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Salmon fillet		1
Salt		a little
Carrot (small)		1
Onion (small)		1/2
Baby spinach		80g
Hot water		600ml
Miso (red or mixed)		40g
Dashi stock granules		4-5g
Chilli oil		as you like

Method

Prep

5min

Cook

8min

Lightly salt the salmon fillet and keep aside for 5 minutes. Cover with cling film and microwave for 90 seconds to cook it about 70%.

Pour the hot water in a large frying pan and add the dashi stock, sliced onions and carrots and cook for about 5 minutes.

Turn the heat down to medium and dissolve in the miso. Add the salmon from Step 1 and cook for about 5 minutes to reduce the soup.

Add the spinach about a minute before turning the heat off. The miso soup is now ready. Just pull apart the salmon as you like.

To serve attractively, take a small amount of cooked rice and shape into a flat disc. Place in the bottom of a serving bowl.

Pour in the miso soup around the rice and top with the salmon pieces. Serve drizzled with some chilli oil if you like.

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