Asian Salmon Soup
Total time: 35 minutes
11.5 grams of fibre per serving
Soak the dried Shitake mushrooms and dried wood ear fungus in hot water for 1 hour or until softened. Slice them thinly. Set aside.
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)