Posts Tagged With: Soups

Poached Salmon Miso Soup

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So it’s practically summer* and I’ve decided to blog about a type of dish to reflect such a season. Now yes, I know; a soup is hardly a summer course, but this is a lovely and light poached salmon soup which leaves you satisfied but does not fill you up and bloat you out of your bikini or swimming trunks.

It’s a beautifully executed dish and the colours are lovely. It’s served with Asian vegetables and the broth is made from miso paste and fish stock, so it’s all goooooood. Oh and low in fat too. I saw this recipe on a Gordon Ramsey programme once and tweaked it a little by using dark miso paste instead of white miso paste and shiitake mushrooms instead of enoki mushrooms.

And by the way, the above substitutions did not come from some divine chef-minded inspiration or anything… I just couldn’t find the original white miso and enoki fungi. Simple. But hey, these replacements worked really well and probably just as good as the original! You can find Gordon’s recipe in his book “Ultimate Cookery Course”.

Tip; Dark miso paste is A LOT more salty than white so use only a little and taste as you do. This is a truth that I and my 3 beautiful guinea pigs discovered when I served this one evening… The equivalent of a bathtub full of water was required and handed out with the rest of the meal. It was a near, death-by-dehydration.

*(A fact widely observed by the study of weather apps highlighting that this season is everywhere in Europe, but definitely not here in the jolly Emerald Isle of Ireland)

Difficulty: Easy-Medium

Prep and cooking time: 20 minutes

Price:  €17

Music I listened to: 

“Time for Change”, Mötley Crüe

“I Found A Boy”, Adele

“Second Crisis”, Ennio Morricone

“Slow”, Rumer

“Rocks”, Primal Scream

Wine I drank: Prosecco

Serves: 4

Ingredients:

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  • 1-1½  tbsp (approx, taste-test) dark miso paste
  • 750ml fish stock
  • 2 kaffir lime leaves
  • 1-2 red chillies, deseeded and finely chopped
  • 3cm piece of fresh root ginger, peeled and finely sliced
  • 500g side of organic salmon, skin on, scaled and pin-boned
  • 1 pak choi
  • 150g tenderstem broccoli
  • 25g shiitake mushrooms
  • 1 tsp toasted sesame oil
  • Sea salt

Method

Place the miso paste in a large pan and whisk in the stock. Taste and add a little salt if necessary. Bring to a simmer, but don’t boil too rapidly as it may separate, and then add the lime leave, chilli and ginger.

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Cut the salmon in half widthways if not already sliced, then add to the stock, skin side down and gently simmer for 8-10 minutes, basting the salmon in the liquid until cooked through.

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Separate the pak choi leaves from the stems. Chop the stems into bit-sized pieces and shred the leaves. Trim the broccoli and slice in half from top to bottom.

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Carefully transfer the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the remaining stock in the pan to the boil.

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Put the broccoli and the mushrooms into the broth and after 30 seconds add the pak choi stems. Cook for a further 1-2 minutes, then add the pak choi leaves and cook for about 1 minute.

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Meanwhile, carefully peel the skin off the salmon, discard it and flake the salmon flesh into large chunks.

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Just before serving, rub your bowls with a little toasted sesame seed oil, place the Asian vegetables into the bowl and tier them into layers while placing the salmon on top. Spoon a few ladles of broth around the tower of yummy-ness and serve!

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Categories: Fish, Starter Dishes | Tags: , , , , , , , , , , , , , , | 6 Comments

Simple & Healthy Chicken and Sweetcorn Soup

I love sweetcorn. It is so delicious, crisp and flavourful. When my boyfriend and I were on holiday in Madeira last year, everyday we ate fresh corn on the cob roasted on the barbie. We would strip the casing and silky threads off the cob, toss them in a little butter, season well with salt and black pepper, wrap in tinfoil and roast on the open barbecue. It is by far the best and most delicious way to cook and eat corn on the cob. And from my many travels around California, I learnt the whiter the raw corn kernels; the sweeter and more crisp the corn.

This soup is a favourite of mine and whenever I am in a Chinese restaurant and watching my fat intake (if you can when in a Chinese restaurant!), I always order this soup. It’s healthy, tasty and filling!

The recipe is adapted from www.bbcgoodfood.com. I made the exact soup from the site before but I wasn’t too hot on the amount of lemon juice being added. For me, chicken and sweetcorn soup should not have a lemon flavour, but more an enhanced flavour of the components being brought out by the lemon juice. I doubled the recipe (because what’s the point of going to the effort of cooking when it only serves 2 portions??) and I kept the original amount of lemon juice. I used sesame oil instead of vegetable oil and I added more garlic and some mushrooms as I like my soup to be more of a meal then a watery starter.

Difficulty: Easy

Prep and cooking time: 30 mins all in!

Price:  €10 or under

Music I listened to:

  • ‘We Are Young’, Fun Feat. Janelle Monae
  • ‘Express Yourself’, Labrinth
  • ‘Laserlight’, Jessie J Feat. David Guetta
  • ‘Part Of Me’, Katy Perry

Wine I drank: Merlot

Serves: 4

Ingredients:

  • 1 tbsp Sesame oil
  • 200g boneless, skinless Chicken breast, shredded or finely chopped
  • 2 cloves Garlic, finely chopped
  • 6 closed cup Mushrooms, finely sliced
  • 1tsp of ground Ginger or 1 cm piece Ginger, finely chopped
  • 1 tbsp Cornflour
  • 1.2 litres or 1200ml Chicken stock
  • 250g Sweetcorn
  • 2 Eggs
  • 1 tsp fresh Lemon juice
  • Shredded Spring onions, to garnish
  • Dark Soy sauce

Method:

Heat the oil in a deep saucepan over a low-medium heat and add the garlic, ginger, chicken and mushrooms. Cook for 4 mins without colouring.

And the cornflour, a little stock and mix together. Then add the remaining stock and sweetcorn. Bring to the boil then simmer for 5-7 mins stirring occasionally.

In a bowl, beat the egg and the lemon juice then slowly add it to the soup stirring with a chopstick or a fork to break it up and give an egg strand effect. Season to taste and add spring onions to garnish and soy sauce as desired.

Voilà!!

Categories: Starter Dishes | Tags: , , , , , , , , , , , , | 8 Comments

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