1.

Soak the dried Shitake mushrooms and dried wood ear fungus in hot water for 1 hour or until softened. Slice them thinly. Set aside.

2.

Boil frozen spinach until slightly soften. Drain and set aside.

In a pot, heat canola oil on medium heat. Add in the ginger slices and stir fry until fragrant.

Add in sliced mushrooms and wood ear fungus. Continue to stir fry for a minute.

Add in the boiled spinach and pour in 1.5 litres of water.

Add the Chinese cooking wine and sesame oil. Add a small amount of fish stock powder and salt to taste. Stir well and allow to simmer for 10 minutes.

On a grill, pan fry the salmon on both sides on medium flame until slightly brown.

Add the salmon fillets into the pot of soup and allow to simmer for 5 minutes.

Turn off the heat and serve hot.

NUTRITION INFORMATION (PER SERVING)

Energy (kcal)

177

Carbs (g)

22.9

Proteins (g)

14.1

Fats (g)

5.5

Fibre (g)

11.5