You can add green beans, snow peas, spring onions or spinach if you like. This recipe is low sugar, low fat, low carb and high protein.
- 2 fresh salmon fillets
- 4 baby corn spears
- 2 cloves garlic, crushed
- 2 tsp. garlic, crushed
- 1 tsp. sesame oil
- 1/2 tsp. chilli sauce or similar
- 1 tsp. fish sauce
- Handful fresh coriander
- 1/2 lime, squeezed
- 4 mushrooms, quartered
- 2 cups stock (we used beef)
- 2 cups hot water
- 30g bean sprouts
- 120g udon dried noodles or similar
- Japanese seaweed (optional)
- Bring to the boil stock, hot water, garlic, fish sauce, ginger, chilli and sesame oil then turn down to a simmer.
- Add corn spears and mushrooms; simmer for a couple of minutes.
- Now add the salmon and noodles and gently simmer for 5 mins then turn off heat.
- Add lime juice, coriander and bean sprouts.
- Serve into 4 bowls ensuring you get a little of everything neatly into each bowl, flat bowls are good for this soup.
- Garnish with seaweed or spring onions if desired.
Servings: 4 Serving size:411g
|Average Serve||Average 100g|
|Energy||1100 kJ||266 kJ|
|263 Cal||64 Cal|
|Protein||25.6 g||6.2 g|
|Fat, total||11.1 g||2.7 g|
|- Saturated||2.9 g||0.7 g|
|Carbohydrate||13.8 g||3.3 g|
|- Sugars||1.6 g||0.4 g|
|Sodium||676 mg||164 mg|
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