Monday, 12 January 2015

Salmon & Spinach Miso Soup on TV3's Late Lunch Live

Here's my winter miso soup recipe which I demonstrated on TV3's Late Lunch Live today. Click here to see the video.

Japanese people have one of the longest life expectacies in the world and one of the reasons for this is their consumption of miso. Miso is a fermented paste made from soy beans, rice or barley, salt and koji (a fermentation starter). It’s known for its undeniable health benefits including anti-cancerous properties and aiding digestion. It’s also one of the richest sources of protein and vitamin B12. 

You can find miso paste in health stores, large supermarkets and Asian speciality stores. One packet of miso paste costs between €4 and €7. It should be stored in an airtight container in the fridge once opened.

Irish Kelp Seaweed & Shiitake Mushroom Stock
1 litre water
Few thin strips of dried kelp seaweed (about 20g) 

3 dried shiitake mushrooms

1. Put 1 litre of cold water in a large saucepan. 

2. Add the kelp seaweed and shiitake mushrooms to the water and leave soaking for at least 30 minutes. 

3. Heat the water until it comes to the boil. Then remove the kelp and mushrooms immediately. 

This can be stored in the fridge for about 3 days or you can freeze it.

Salmon & Spinach Miso Soup
Serves 2-3

1 litre Irish kelp seaweed and shiitake mushroom stock (see recipe above)

1 fillet of salmon (cut into bite sized cubes)

Handful of spinach leaves (washed)

1 medium carrot (peeled and cut into thin strips)

2-3 tablespoons miso paste (depending on your own taste)

Cayenne pepper or Japanese seven spice (shichimi togarashi), to season

1. Heat the stock in a saucepan. 

2. Once the stock is boiling add the salmon pieces and carrot strips. When it comes back to the boil reduce to a simmer for about 3 -4 minutes. 

3. Using a whisk or fork dilute the miso paste in a small cup of stock taken from the saucepan. Then, add to the saucepan and gently stir into the soup until mixed through. 

4. Place the spinach into the bowls before pouring the miso soup

5. To serve pour the miso soup and equal amounts of the ingredients into bowls. Garnish with cayenne pepper or shichimi togarashi.

Wednesday, 7 January 2015

Fiona Uyema's Review 2014

I've created a short video to share with you some of my highlights from 2014. It was a really exciting year for me and I was lucky to learn so much and have so many new experiences in the foodie world. I can't wait to share some of my 2015 projects with you. 

Wishing you all a great 2015 and may all your dreams come true this year. Fiona x 

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