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Miso salmon soup with zucchini noodles

By Tori Haschka • January 31, 2013 • 1 Comments

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Author Notes: 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

Serves 1, but easily doubles, quadruples etc

200 milliliters hot water
1 tablespoon Miso paste
1/4 pound skinless, boneless salmon fillet
1 zucchini/courgette
1 handful baby spinach leaves
1/4 pound 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.