Chunky Miso Soup with Salmon a

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Salmon fillet		1
Salt		as required
Potato (medium)		1
Onion (medium)		1/2
Carrot (medium)		1
Celery (leaves as well)		2
Ginger		1/2 thumb
Vegetable oil		1 tsp
Dashi stock granules (or fish stock cube)		1/2 tsp (or 1)
Hot water		600ml
Miso		35-40g
Spring onion		1
Chilli oil (optional)		as you like

Method

Prep

5min

Cook

10min

Lightly salt the salmon, wrap in cling film and microwave for 2 minutes. Cut the vegetables to bitesize pieces. Finely chop the ginger.

Put the vegetable oil in a pan and add all the vegetables except the spring onion. Fry for 2 minutes on medium heat.

Add the hot water and dashi stock and boil for 5 minutes on high heat. Once the potato has softened, dissolve in the miso on low heat.

In the meantime, break up the cooked salmon into large chunks. Add the juice from the salmon into the miso soup.

Pile the cooked vegetables from the miso soup high in a bowl and gently place the salmon on top. Finally pour the miso soup around.

Scatter with the finely chopped spring onions and drizzle some chilli oil if you like. Bon appetit!

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