Thursday, April 25, 2013

Recipe: Salmon and Spinach Miso Soup

Salmon and Spinach Miso Soup

I ate this in a Japanese restaurant before and I liked it. I love the fact that it is healthy and easy to make.


Kombu Seaweed (source of iodine and natural MSG)
Miso Paste (fermented soy is fine, but avoid/limit unfermented forms of soy)
Salmon (choose wild, if possible)
Salt, to taste (unrefined sea salt is best)


1. Soak kombu in filtered water for 20 minutes, then bring it to a boil. Remove kombu.

2. Add salmon, spinach, ginger, miso paste, and salt to taste. Boil until everything is cooked.

Bon app├ętit!

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