1 thumb sized piece of ginger peeled and thinly sliced or grated
1 red chilli finely sliced(deseeded if not too much heat preferred)
1 tsp of ground turmeric or a coin size piece of fresh, grated if possible
2 large handfuls of kale or spinach
200g of fresh organic salmon cut into chunks
2 medium to large free range eggs softly boiled for 3 minutes
2 tsp. Of Pumpkin seeds lightly toasted in a dry pan
A dash of soy, sesame oil & fish sauce if available
A bunch of fresh coriander chopped
A couple of spring onions finely sliced
The juice of a lime
Method: In a large saucepan, add the miso to the water and simmer for a couple of minutes. There's no need to bring to a boil Add the garlic, ginger, turmeric, chilli and allow to infuse gently over a medium heat for 10 minutes. Soft boil your eggs at this time Run the eggs under cold water and shell while broth is still on a simmer Just before you're ready to eat add the salmon and greens and allow the veggies to wilt and the salmon to just cook through, around 5 mins. We don't want the salmon to break up Add the soy, sesame oil and fish sauce and check for seasoning Serve in 2 large bowls and top the broth with spring onion, an egg sliced in half, the seeds, coriander and a squeeze of the lime juice Add a nest of rice noodles to the broth when simmering to make a more substantial meal if you like
