Recipes
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

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(30 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £2.21 per serving

Nutritional Information

Each 430g serving contains

Energy
1152kj
275kcal
14%
Fat
12.5g
Low
18%
Saturates
2.2g
Low
11%
Sugars
1.7g
Low
2%
Salt
0.43g
Low
7%
of your reference intake.
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.

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