Salmon-spinach Miso
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 1
- 1 small of skinless and boneless salmon fillet, sliced into slices about 1/2 inch thick (sashimi style)
- 4 ounces baby spinach leaves, shredded
- 1 scallion, chopped finely
- 2 ounces tofu, cut in very small cubes (firm)
- 1 1/2 teaspoons instant miso soup mix
- 2 -3 drops tabasco sauce
- 1 tablespoon soy sauce
- 1 1/2 cups boiling water
Recipe
- 1 put the kettle on to boil.
- 2 while the kettle boils, layer all the ingredients (except water, miso, tabasco and soy) in a bowl (i use the bowl i'll be eating from). i usually put scallion on the bottom, then the tofu, then spinach and finally salmon on top.
- 3 put the miso mix, tabasco and soy sauce in a cup.
- 4 as soon as the kettle boils, quickly pour 1/2 cup boiling water into the cup with the miso mix etc., and 1 cup of boiling water on top of the salmon etc.
- 5 stir the water and miso mixture until well dissolved and pour into the bowl that contains the water and salmon.
- 6 mix well, and taste. season with more soy, tabasco etc. if needed.
- 7 serve immediately. the boiling water will lightly cook the salmon and spinach, and the longer you leave it before eating, the more cooked the salmon will be.
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