I am a big fan of chunky broths, especially when they involve green tea, noodles and fish. This recipe is adapted from my cookbook, The Wholesome Cook, and ticks all the boxes for my perfect meal – jam-packed with antioxidants, nutrients, flavour and texture. You can use skin-on fillets. Simply fillet the skin off and pan fry until crispy, use to top the soup.
3 160gskinless salmon fillets
2sprigs spring onions
6baby bok choy
250gsliced cup mushrooms or mixed Asian mushrooms
1tablespooncoconut or olive oil
1teaspoonfreshly grated ginger
90gsoba noodlesramen, somen or angel hair spaghetti
2tablespoonssoy sauce or tamari
1/4cupshirowhite miso paste
1small handful of dried wakame or other seaweed
1large handful of edamame beans
pinchof dried chilli flakes
1tablespoonsesame seeds or furikake seasoningsee note below
Boil water in the kettle.
Meanwhile, slice salmon into logs or dice into bite-sized pieces. Finely slice spring onions. Cut bok choy in half lengthways or chop into bite-sized pieces.If using Asian mixed mushrooms, trim ends off enoki, slice larger mushrooms.
Heat oil in a large saucepan or soup pot set over medium-high heat. Add spring onions, reserving 2 tablespoons of the green parts for serving, and mushrooms. Cook stirring for 2 minutes before adding bok choy. Cook for a minute. Pour in boiled water. Reduce heat to low, add teabags, ginger and noodles simmer for 4 minutes. Remove teabags and add soy sauce or tamari.
Turn off the heat. Add salmon, mix into the soup gently and leave to poach for 2 minutes. If using, add seaweed, edamame and chilli. Meanwhile, mix miso in a bowl with 1/2 cup of broth to make a slurry. Stir miso mixture back into the soup.
Divide green tea soup between bowls. Sprinkle with sesame seeds or furikake seasoning, if using, and reserved chopped spring onions to serve.
Furikake seasoning is a Japanese toasted seaweed and sesame sprinkle used for rice and savoury dishes.