Salmon Miso Soup with Pak Choi

Name: Salmon Miso Soup with Pak Choi with carrot, lime and garlic crostini
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Red onion; 1 piece Garlic; 1 piece Pak choi; 1 piece Carrot; 1 piece Wholegrain ciabatta; 25 g White miso paste; 180 milliliters Coconut milk; 1 sachet(s) Korean-style spice mix; 2 piece Salmon fillet; ½ piece Lime; 2 tablespoon Olive oil; ½ piece Low sodium vegetable stock cube; 1 tablespoon [Reduced salt] soy sauce; 200 milliliters Water; 1 teaspoon Sambal; to taste Salt and pepper

with carrot, lime and garlic crostini

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This recipe provides 260 grams of vegetables per portion.

Allergens:

Soja

•Hvede

•Gerste

•Gluten

•Avoine

•Rye

•Sesamzaad

•Pesce

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Red onion

½ piece

Garlic

½ piece

Pak choi

1 piece

Carrot

½ piece

Wholegrain ciabatta

15 g

White miso paste

90 milliliters

Coconut milk

½ sachet(s)

Korean-style spice mix

1 piece

Salmon fillet

¼ piece

Lime

Not included in your delivery

1 tablespoon

Olive oil

¼ piece

Low sodium vegetable stock cube

½ tablespoon

[Reduced salt] soy sauce

100 milliliters

Water

½ teaspoon

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3118 kJ

Calories745 kcal

Fat51 g

Saturated Fat19.1 g

Carbohydrate35.7 g

Sugar14 g

Dietary Fiber12.9 g

Protein32.6 g

Salt4.2 g

Potassium548.5 mg

Calcium102.6 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Garlic Press

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Zester

•Grill or Frying Pan

Cooking Steps

Preheat the oven to 200°C.
Finely chop the onion and crush or mince the garlic.
Discard the base of the pak choi and finely chop both the leaves and the stems, keeping them separate.
Slice the carrot into crescents.

Cut the bread lengthways into strips and transfer to a parchment-lined baking sheet. Drizzle lightly with olive oil and scatter over half of the garlic. Bake for 6 - 8 minutes in the oven.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion and the rest of the garlic for 1 - 2 minutes.
Add the carrot and white part of the pak choi and fry for 8 - 10 minutes.

Add the miso paste* and coconut milk to the veggies, along with the Korean-style spice mix, soy sauce, sambal, stock cube and water (see pantry for amounts). Simmer over low heat for 5 minutes.
Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the salmon filet on the skin for 2 - 3 minutes. Turn the salmon over and fry for 2 minutes on the other side. Season with salt and pepper.
Zest the lime and quarter it.
Add the lime zest and pak choi greens to the soup.

*Take care, this ingredient is salty! Use as preferred.