Miso Salmon Soup

Ingredients

• 300 g salmon fillet
• 100 g bean sprouts
• 2 tbsp miso paste
• 1 tbsp vegetable broth (seasoned)
• 0.5 red chili pepper (seedless)
• 10 small Mu-Err mushrooms
• 0.5 tsp ground ginger
• Salt

Instructions

1. 1.

   Cut the salmon fillet into bite-sized pieces and refrigerate covered.

2. 2.

   Rinse the bean sprouts in cold water and drain.

3. 3.

   Heat miso with 3 tbsp water in a pot until dissolved, then add 750 ml water and broth.

4. 4.

   Dice the chili and combine with mushrooms and ginger; simmer for about 5 minutes. Add the salmon and cover to cook for another 3 minutes. Then stir in the bean sprouts and season with salt.