I’m on a roll with the light and fresh meals for summer. The other night whilst on holiday our friends were ill and another friend whipped them up a simple soup of chicken soup from a packet and 2 minute noodles… I mention this to my sister, because we had never seen such a thing done and she said that friends of hers did it to. Since when is this a thing?
Here is a much tastier and healthier version of a soup, which contains ingredients that you can keep in your pantry and whip up within minutes. It also might help you if you were feeling ill (just add a little fresh ginger into the broth).
This is a light and fresh soup for summer, but you could enjoy it any time of the year…
MISO BROTH AND CRISPY SKIN SALMON
2 x 750ml fish stock
2 servings of rice noodles
2 packets of miso paste
1 red chili
1 head of broccoli, sliced thinly
2 pieces of salmon
1 tablespoon of olive oil
1 lime
A handful of fried shallots
Bring your fish stock to a boil in a pot. Add the rice noodles, miso, chili, broccoli and half the juice of the lime and simmer for 5 minutes. Remove from the heat.
Place the oil in a frying pan and heat. Once the pan is hot, cook the salmon skin side down for 5 minutes, then flip and cook for 1 minute.
Fill a bowl with the broth and then top with strips of crispy skinned salmon and some fried shallots. Serve with the remaining lime on the side for those who would like it a little tangier.
