Asparagus, pea and potato miso soup with salmon

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Asparagus, pea and potato miso soup with salmon This Japanese inspired dish celebrates the flavours of the spring kitchen garden. You will need two different types of miso paste for this soup as it gives a more interesting taste to the dish and doesn’t compete with the delicate flavours of the vegetables. Serves 2 Ingredients 100g salmon fillet 1 tsp vegetable oil 100g new potatoes, thickly sliced 300ml vegetable stock 60g fresh peas (or frozen if you son’t have them) 6 aspargus spears 1 tbsp light-coloured miso paste 1 tbsp medium-coloured miso paste a handful of pea shoots salt and pepper Method Brush the salmon with the oil and season with salt and pepper. Then grill, skin-side down, for 5 mins or until just cooked. Once the fish has cooled, flake it in to bite-sized pieces. Cook the potatoes in the vegetable stock for 10 mins. Then add the peas, asparagus and salmon and cook for a further 3 mins. Mix the miso pastes together in a bowl, adding some of the potato/vegetable stock to dissolve it. Then add the paste to the saucepan. Turn up the heat to bring the pan to the boil and as soon as it does boil, remove from the heat. Serve in bowls garnished with the pea shoots.

Online catalogue | How to section | Recipes | Asparagus, pea and potato miso soup with salmon