Miso salmon soup with zucchini noodles

By Tori Haschka
January 31, 2013
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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)
  1. Bring the water to the boil. Add the miso paste . Turn down the heat to a gentle simmer.
  2. Cut the salmon into thumb sized pieces. Add them to the miso in the pot.
  3. Using a vegetable peeler create ribbons of zucchini. Add these mock noodles and a handful of baby spinach to the miso and the salmon.
  4. When the salmon is just cooked through by the gentle heat of the soup, ladle it all into a bowl.
  5. Cut the silken tofu into pieces the size of playing dice and float them through the soup.

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