Salmon and pak choi miso ginger broth
www.asdagoodliving.co.uk
www.asdagoodliving.co.uk
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Ingredients

  • 1.5 L basic chicken broth (see recipe at ASDA.GL/broth)
  • 14 cm piece ginger, peeled and coarsely grated
  • 14 tbsp miso paste
  • 11 tbsp rice vinegar
  • 1100 ml dry sherry (optional) or extra broth
  • 11 red chilli, sliced
  • 13 Asda Salmon Fillets, skin removed, cut into bite-sized pieces
  • 12 pak choi, quartered
  • 150 g Extra Special Hand Picked British Shiitake Mushrooms, sliced
  • 1100 g frozen edamame beans
  • 1100 g red cabbage, shredded
  • 1100 g dried rice noodles
  • 11 tbsp sesame seeds, toasted
  • 12 spring onions, sliced
  • 1 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, slicedPut 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.
  • 1 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.
  • 1 Ladle the broth into 6 bowls and scatter over the sesame seeds and sliced spring onion. Serve immediately.

Instructions

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