Updated: Jul 19, 2018
Very quick and easy to make, this soup is a great source of omega-3 fatty acids, dietary fibre, vitamin A, B vitamins, vitamin C, and vitamin E. Also rich in minerals such as calcium, manganese, iron, magnesium, selenium, zinc, phosphorous, and iodine (if you include the wakame).
Phytonutrients include thiocyanates, indoles, sulforaphane, isothiocyanates, and flavonoids like beta-carotene cryptoxanthin, lutein, and zeaxanthin. Studies have shown that these compounds may protect us against prostate, colon, urinary bladder, pancreatic, and breast cancers.
Not to mention beneficial bacteria for our intestines from the miso. What's not to like about this recipe?
2 carrots, chopped
1 inch piece of ginger, chopped
3 cloves garlic, chopped
small handful wakame (optional)
½ small broccoli, chopped
½ small cauliflower, chopped
large handful kale, chopped
2 pieces of wild Alaskan salmon*
(skinned and chopped)
1 packet of buckwheat or brown rice noodles**
1 large tbsp. organic miso, mixed to a paste
Tamari, to taste
Fresh coriander (optional)
*Can replace salmon with tofu for a vegetarian/vegan version of this soup.
** Noodles can be replaced with spiralised courgette (or zucchini) noodles for a lower carb version of this soup.
Half fill a large saucepan with water and bring to a boil. Add chopped carrots, ginger, garlic, and wakame (if using) to the pan. Let it simmer for 10 minutes, then add broccoli, cauliflower, kale, salmon and the noodles. Make sure that the noodles don’t get stuck together.
Cook for a further 5 minutes or until noodles are cooked. Remove from heat and add miso paste and stir through. Serve in bowls seasoned with tamari and garnished with chopped fresh coriander.