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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This one-bowl meal is full of gut-healthy fibre and bursting with delicious flavours.
1 In a medium saucepan, combine dashi powder, 1.5L water, soy sauce, miso, ginger, lemongrass and mushrooms and bring to a simmer over high heat. Simmer for 5 minutes, then remove from heat to allow flavours to develop.
2 Add 4 eggs to a small saucepan of water and bring to the boil. Simmer for 4 minutes for soft boiled. Remove from heat, and rinse under running cold water. Peel eggs and cut in half.
3 Meanwhile, bring a large saucepan of water to the boil. Cook noodles according to packet instructions. Add bok choy in the last minute. Drain and set aside.
4 Heat a large frypan over medium to high heat. Rub both sides of salmon with oil. Cook, skin-side down for 4 minutes, then turn and cook for a further 4 minutes until cooked.
5 Return stock to the stove over medium heat until hot.
6 Divide noodles and bok choy among 4 soup bowls. Ladle over soup and top with salmon, spring onion, sesame seeds, bean sprouts and coriander.
Dashi powder is available at Asian supermakets if your local doesn’t stock it.
Calories 600 cal
Kilojoules 2500 kJ
Total fat 28 g
Saturated fat 6 g
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