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.

Ingredients:

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)
Spinach
Ginger
Salt, to taste (unrefined sea salt is best)

Directions:

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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