- 2 cloves garlic, peeled
- ½ inch ginger, peeled
- 1 T. red miso paste
- 2 T. rice wine vinegar
- 1 T. sesame oil
- 2 tsp. soy sauce
- 3 c. water
- ¼-½ tsp. crushed red pepper flakes
- ½ c. frozen peas
- 1 (2 oz.) pkg. glass noodles
- 2 small salmon fillets (2-3 oz. each)
- 1 tsp. olive oil
- 1-2 T. Asian sauce of your choosing (I opted for an orange-ginger sauce I like with salmon) — optional
- Fresh spinach
- Shredded carrot
- Crispy fried onions
In a food processor or mini chopper, combine the garlic, ginger, red miso paste, sesame oil, and soy sauce. Process to form a thin paste. Pour the paste into a medium saucepan and add the water (use some of the water to rinse out the bowl of the food processor or mini chopper. Stir to combine and add the red pepper flakes and frozen peas. Heat over medium-high heat until simmering, then lower the heat and maintain a simmer for 5 minutes. Turn off the stove, add the glass noodles, cover the saucepan, and allow the pan to rest on the hot burner.
Meanwhile, heat the olive oil over medium heat and add the salmon fillets. Pan-fry on both sides for 4-6 minutes, depending on your desired level of doneness. If desired, add the Asian sauce in the last 2 minutes.
To assemble, ladle the broth and noodles into a bowl and add a salmon fillet to the bowl. Add spinach, carrots, and onions according to your tastes. Enjoy with a spoon and chopsticks.
*Note: This soup can be made gluten free if you choose your miso paste, tamari (instead of soy sauce), Asian sauce, and fried onions carefully. Gluten free varieties of all of these products exist. Read labels carefully when choosing them if you are looking for a gluten free option.
- Yields: 2-3 servings
- Preparation Time: 25 minutes