Miso soup with salmon and vegetables
Miso paste was a discovery for me these months because it is extremely easy to use, and it gives the dishes that “umami” flavor. This soup requires several ingredients and 20 minutes of preparation. As a result, we have a rich dinner high in fat, protein and fiber.
|Vegetables||carrot, zucchini, half of leak|
|1 tbsp||minced garlic and ginger|
|2 tbsp||miso paste|
|2 tbsp||sesamy oil|
|3 tbsp||soy sauce|
|1 piece of||salmon|
|1/2 cup||rice or glass noodles|
Cook ginger and garlic in the pan with olive oil for a few minutes. Cut leak and carrots into slices, combine with cooked ginger and garlic in the pot. Later, cut and combine zucchini slices. Cook altogether for 5 minutes, add the miso paste and add about 0.7 liters of hot water. Leave for 10 minutes.
We add soy and sesame oil. Put cooked rice noodles in a bowl and pour in the soup, put the fried salmon on top (you can cook it for about 20 min, in 180C temperature). Garnish with onions and sesame seeds. Enjoy!