To feed 5 people...
You would need;
4 salmon fillets OR Tofu/Cashew nuts
1 red onion finely sliced- not diced
3 cloves of very finely sliced garlic
1-2 diced chilli
. 1-2 sliced red/ yellow pepper
3 Cm grated ginger
6 or so good sized brown mushrooms sliced
1 can coconut milk
2 kaffir lime leaves
1 stick lemongrass
1 teaspoon organic Miso paste
juice of 2 fresh limes
1 teaspoon Japanese shischimi spices
1 litre hot water ( more if you prefer a thinner consistency )
1 packer fresh coriander
Small amount coconut oil
Noodles of your choice. I love clear spring organic pictured below.
In a large saucepan put the coconut oil, and bring to the heat. Add the garlic, chilli, ginger and stir while cooking for a few minutes. Add the kaffir lime leaves and lemon grass to the pan. Continue to mix for another minute or so.
Add the onion, peppers and mushrooms and continue to stir well.
Add the teaspoon Japanese shischimi.
Make up - litre of stock with the water and miso paste. Squeeze in the lime juice. Add this to the saucepan. Stir well.
open the can of coconut milk and empty into the pan stirring as you go.
Next either add your salmon fillets or your tofu and nuts. Cook for approx 4 minutes.
Taste your soup and check any seasoning that needs to be done and then add noodles of your choice. I like to cook them in the soup as it really thickens it but you may prefer to cook separately in boiling water first before adding.
When the noodles are cooked, you are ready to serve immediately.
Top with generous amounts of chopped coriander and fresh chilli to your own taste.