Salmon-noodle-broth

Salmon and pak choi miso ginger broth

Zingy ginger and chilli blend with savoury miso flavours to bring an Oriental twist to these succulent salmon chunks

By , 09 January 2019

(24 votes)

Salmon and pak choi miso ginger broth

  • 30 Mins

  • Serves: 6

Nutritional Info
Each 430g serving contains

  • Energy

    1151KJ

    275KCAL

    14%

  • Fat

    12.5g

    low

    18%

  • Saturates

    2.2g

    low

    11%

  • Sugars

    1.7g

    low

    2%

  • Salt

    0.43g

    low

    7%
of your reference intake.
Typical energy values per 100g: 268kJ/64kcal.
Ingredients
  • 1.5L basic chicken broth (see recipe at ASDA.GL/broth)
  • 4cm piece ginger, peeled and coarsely grated
  • 4tbsp miso paste
  • 1tbsp rice vinegar
  • 100ml dry sherry (optional) or extra broth
  • 1 red chilli, sliced
  • 3 Asda Salmon Fillets, skin removed, cut into bite-sized pieces
  • 2 pak choi, quartered
  • 50g Extra Special Hand Picked British Shiitake Mushrooms, sliced
  • 100g frozen edamame beans
  • 100g red cabbage, shredded
  • 100g dried rice noodles
  • 1tbsp sesame seeds, toasted
  • 2 spring onions, sliced
Method

  • Put the broth, grated ginger, miso paste, rice vinegar, dry sherry (if using) and red chilli in a large pan and bring to the boil. Simmer for 5 mins.

  • Add the salmon, pak choi, shiitake mushrooms, edamame beans, red cabbage and rice noodles to the pan. Bring to the boil, cover and reduce the heat. Simmer for 5 mins until the salmon is just cooked through.

  • Ladle the broth into 6 bowls and scatter over the sesame seeds and sliced spring onion. Serve immediately.