When I've been travelling too long, when I'm on my own, when I need to eat something that isn't white stodge but still want some comfort in a bowl, this is what I turn to. The courgette ribbons are sneakily made with a vegetable peeler, giving all the slippery appeal of noodles, without the bulk. —Tori Haschka
What You'll Need
skinless, boneless salmon fillet
baby spinach leaves
silken tofu (optional)
Bring the water to the boil. Add the miso paste . Turn down the heat to a gentle simmer.
Cut the salmon into thumb sized pieces. Add them to the miso in the pot.
Using a vegetable peeler create ribbons of zucchini. Add these mock noodles and a handful of baby spinach to the miso and the salmon.
When the salmon is just cooked through by the gentle heat of the soup, ladle it all into a bowl.
Cut the silken tofu into pieces the size of playing dice and float them through the soup.