Servings: 2 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
For me this soup is pure comfort food. And for that reason I like to take my time and cook it slowly to let the flavours come into their own. I’m also partial to crunchy vegetables, but if you prefer yours on the softer side, just add them earlier on in the soup. And don’t forget to take a few moments to appreciate the aromas. The ginger, toasted sesame and nori are a near perfect trio. Apart from being a fabulous gestational diabetes friendly recipe, because it’s rich in omega 3 fatty acids, this is a healthy dish for everyone. (Main carbohydrate containing ingredients are listed in bold.)
- 4 tablespoons light miso paste
- 2 teaspoons ginger, finely grated
- 2 salmon fillets (approximately 150g/ 5.3 ounces each)
- 1/2 head broccoli, cut into small florets
- 1/2 bunch asparagus, cut into 2 cm pieces
- 6 button mushrooms, sliced thinly
- 2 shallots, sliced thinly
- 1 1/3 cup cooked brown rice, or carb equivalent of Doongara Clever rice or Basmati rice
- 2 teaspoons sesame oil (optional)
- 2 teaspoons tamari or soy sauce
- 2 tablespoons sesame seeds, toasted
- 1 sheet nori (seaweed) paper, cut thinly with scissors (optional)
Cook rice as per packet instructions and set aside.
Combine 4 cups of water, miso paste and ginger in a medium sized saucepan. Add whole salmon filets, cover with lid and poach gently over a low heat for 5 – 8 minutes. Don’t bring to boil.
At this point, add broccoli, asparagus, mushrooms and shallots and continue to cook covered over a low heat for another 4 – 5 minutes until vegetables soften slightly.
Divide rice between 2 bowls. Place salmon on top and ladle over soup and vegetables. Drizzle with sesame oil and tamari and sprinkle with toasted sesame seeds and nori paper.
Variations: Just before serving, add ¼ red capsicum finely chopped for a burst of crunch and colour.