GREEN TEA, SALMON AND MISO SOUP

This is my idea of heaven. Especially seeing Melbourne has decided to turn up the winter dial all of a sudden! Salmon is a fantastic source of omega-3 fatty acids and if you find little bones in yours, don't stress, they provide you with calcium so I suggest you gobble them up. Sea weed is so underrated in my eyes and gives you plenty of Vitamin A, C, calcium and antioxidants as well as providing a great source of iodine. Edamame beans are high in protein and fibre and we have bok choy, mushrooms and soba noodles to boost the fibre content even further. Warming, nourishing and super delicious!

P.S I usually buy my salmon with the skin on, slice it off and then fry the skin in some coconut oi to sprinkle over the top for some crunch!  

Serves 4

Ingredients

1L vegetable/chicken stock or bone broth
3 green tea bags
1 tsp grated ginger
1 cup sliced mushrooms
1 tbsp mirin
2 tbsp tamari
Small handful dried wakame (optional)
1 large handful edamame beans (optional)
2/3 full packet of soba noodles (or 100% buckwheat noodles for gluten free)
1/4 cup white/pale miso paste
2 bunches bok choy, washed and trimmed
3 salmon fillets, thinly sliced
2 spring onions, thinly sliced
1 long red chilli finely sliced (optional if you like spice)
4 tablespoons sesame seeds

Directions

Place the stock in a pot and bring to a boil over high heat. Decrease the heat to low, add the tea bags and the ginger, and simmer for 4 minutes. Remove the tea bags. Then add mushrooms, mirin and tamari and simmer for 5 minutes.

Meanwhile boil the kettle and pour over the wakame and edamame beans. Also pour some boiled water in a small saucepan and bring to a simmer before adding the noodles and cooking to packet instructions. Drain when ready.

Put the miso in a bowl and add ¼ cup of the stock liquid to make a bit of slurry. Add the miso mixture back to the stock along with the bok choy, wakame, edamame (shelled) and salmon slices. Turn the heat off and leave to cook for another 2 minutes. Divide the noodles between bowls and then top with soup followed by spring onion, fresh chilli and sesame seeds.