Miso soup with vegetables and salmon
20 MIN
SATIETYPortions: 2
Miso paste has been my discovery this month, as it is incredibly easy to use and adds that umami flavor to dishes. This soup requires just a few ingredients and 20 minutes of preparation. The result is a dinner rich in healthy fats, proteins, and fiber.
Ingredients
| Vegetables | Minced ginger and garlic |
| 2 tablespoons | Miso paste |
| 2 tablespoons | Sesame oil |
| 3 tablespoonscan | Soy sauce |
| According to the need | Salmon and rice or glass noodles |
Cooking instructions
1
Sauté the ginger and garlic in olive oil for a few minutes. Then add thinly sliced leek and carrot. Followed by thinly sliced zucchini. Cook for 5 minutes, add miso paste, and pour about 0.7 liters of hot water. Let it simmer for 10 minutes.
2
Add soy sauce and sesame oil. In a bowl, place cooked rice noodles and pour the soup over them. Top with oven-baked salmon (around 20 minutes at 180°C). Garnish with spring onions and sesame seeds. Enjoy!