Recipes
Salmon and pak choi miso ginger broth
Zingy ginger and chilli blend with savoury miso flavours to bring an Oriental twist to these succulent salmon chunks
Zingy ginger and chilli blend with savoury miso flavours to bring an Oriental twist to these succulent salmon chunks
(30 votes)
Cook: 30 Mins
Serves: 6
Price: £2.21 per serving
Nutritional Information
Each 430g serving contains
Energy
1152kj
275kcal
1152kj
275kcal
14%
Fat
12.5g
12.5g
Med
18%
18%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
1.7g
1.7g
Low
2%
2%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
268kj/64kcal
Typical energy values per 100g:
268kj/64kcal
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, sliced
Method
1
Put 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.
2
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.
3
Ladle the broth into 6 bowls and scatter over the sesame seeds and sliced spring onion. Serve immediately.