A few weeks ago, on a rainy afternoon after an intense spin class, my body craved a big bowl of healthy, healing...soup. That meant a a flavorful , healing broth packed with plenty of goodness to warm me up from the inside out, filled with some healthy delicious protein and delicious spring veggies. After multiple requests for the recipe, here you go! Simple, easy and absolutely delicious.
WARM GINGER MISO BROTH + ROASTED WILD KING SALMON + BOK CHOY + SUGAR SNAP PEAS + ENGLISH PEAS + SHIITAKE MUSHROOMS
Prep Time : 15 min | Cooking Time : 20 min | Serves : 2
2 tsp sesame oil
1/2 a small yellow onion, minced
1/2 small leek, thinly sliced
4 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tbsp tamari
4 c vegetable broth
2 tbsp white miso
sea salt and fresh cracked pepper, to taste
2 tsp sesame oil
4 oz shiitake mushrooms, thinly sliced
1 baby bok choy, trimmed and divided
1 c sugar snap peas, trimmed
1/2 c english peas, blanched
1 tsp sesame oil
2-4oz pieces wild king salmon fillet
1 tbsp black sesame seeds
1 tbsp toasted sesame seeds
1 green onion, thinly sliced
Ginger Miso Broth: Heat 2 tsp sesame oil in a medium pot over medium heat. Add the onion and leek and cook for a few minutes until translucent and softened, but not browned. Add garlic and ginger and cook for 1-2 minutes longer, until fragrant and softened. Stir in the tamari to meld the flavors. Add the vegetable broth, bring to a boil and reduce heat to a simmer. Ladle 1 c of the broth into a small bowl and whisk in the miso until dissolved. Add miso broth back into pot and let simmer. Adjust seasoning with tamari or miso if desired.
Season salmon with salt and pepper and let sit to bring to room temperature.
Heat a medium skillet over medium high heat and add 2 tsp sesame oil until shimmering. Add shiitake mushrooms in a single layer and brown on each side, until cooked through. Remove from pan and set aside. Add bok choy and sugar snap peas and cook until lightly cooked through and beginning to brown in spots. Remove from pan and set aside with mushrooms.
Add 1 tsp sesame oil to same pan and heat until shimmering. Add salmon fillets and cook 3-4 minutes each side, depending on thickness. Remove from heat and let rest.
Assemble Soup: Arrange bok choy, sugar snap peas, english peas and shiitake mushrooms in two bowls. Pour broth over the top and place salmon in center. Sprinkle with sesame seeds and green onions. Serve warm.