I made this a couple of weeks ago for a nice chilled weekday evening meal and it went down an absolute treat! It looks like a tonne of ingredients but its really not and is super easy to make! The original recipe came from Asda’s Good Living magazine and can be found online here. However, as always we chopped and changed it to suit what we could get in the supermarket and what we fancied!
(p.s. this was really yummy with salmon BUT 100% would have been great without making this veggie (vegan if using veggie stock) or even replaced with some tofu)
Ingredients – serves 3-4
1.6L boiling water
1 chicken stock cube
4cm piece ginger, peeled and coarsely grated
4tbsp miso paste
1 red chilli, sliced (plus extra for topping)
4 Frozen Salmon fillets (or 3 fresh fillets, skin off and broken into chunks)
115g Extra Special Hand Picked British Shiitake Mushrooms, sliced
100g red cabbage, shredded
80g tender stem broccoli
100g dried rice noodles
2 spring onions, sliced
If using frozen salmon, cook in the oven for approx 40 minutes.
After about 20 minutes crack on with the rest:
Put the grated ginger, chilli, miso paste and stock cube in a large pan and heat for 2 minutes.
Add the boiling water and simmer for 5 minutes.
Add the mangetout, broccoli, shiitake mushrooms, red cabbage and rice noodles to the pan. (If using fresh salmon add this in chunks to the pan also) Bring to the boil, cover and reduce the heat. Simmer for 5 minutes.
Break the salmon into chunks.
Ladle the broth and all the lovely veg and noodles into bowls and top with the salmon, spring onions and some extra chilli slices if you fancy!
Enjoy! So so yummy, let me know if you give this a try!
Love, A x