Miso Salmon Noodle Soup

 

Things are insanely busy for me at the moment, which means I have less time to spend on cooking. I refuse to let my health suffer due to lack of time, so I have been concentrating on creating meals that take less than 30 minutes to prepare and cook.

I hear so many people use the excuse of “I don’t have enough time to cook healthy meals, that is why I am overweight” and I have to say, it is a poor excuse. You can make a healthy meal in the same amount of time it takes for something to cook in the oven. Yes, you will have to look over it and stir a little more, but your health is worth it.

This miso salmon noodle soup is well balanced and full of flavour. You can make it as spicy or mild as you like. You could even use chicken breast instead of salmon if you want, although the chicken would take longer to cook.

 

Ingredients – serves 2:

- 2 Salmon fillets

- 2 portions of soba noodles

- 2 bunchs of pak/bok choi

- A lime

- 4 tbsp fresh Coriander/Cilantro, chopped

- 1 onion, chopped

- 1 courgette/zucchini, chopped

- 1 red pepper, sliced

- A thumb sized piece of root ginger, finely chopped

- 2 teaspoons of chopped red chili

- 800ml/27 fl oz water

- 2 sachets of miso soup

- 2 tbsp chopped spring onions/scallions

 

1) Cover the salmon fillet with half the chili and ginger, the juice from the lime and some coriander and wrap in foil. Put in the oven for 20 minutes.

2) Add the chopped onion, pepper, courgette and rest of ginger to a pan with a little oil and cook until softened.

3) Add the water.

4) Add the noodles and the miso sachet.

5) Add the pak choi, rest of chili and some more chopped coriander and cook for 3-4 minutes.

6) Serve into a bowl and top with the salmon fillet and spring onions/scallions.

 

Nutritional Information – per person:

Calories: 523

Fat: 16

Carbs: 59.5

Protein: 35

Fibre: 5.5