This has all the winter warming feels around it and it’s got plenty of gut nourishing ingredients to have your belly smiling. Salmon is an excellent source of omega 3’s that we need to take in through our diet and amongst many other processes is also important for gut health. I’ve used a base of organic bone broth that contains amino acids such as collagen that helps to support a healthy and robust gut barrier. The buckwheat noodles, shiitake, chilli and greens provide fibre, colour and a spicy kick to this delicious bowl of goodness.
Serves two
2 x salmon fillets
1 tablespoon sweet white miso paste
1 teaspoon soy sauce
½ teaspoon sesame oil
160g buckwheat noodles
1 tablespoon coconut oil
150g shiitake mushrooms sliced
½ teaspoon chili flakes or fresh sliced chili
4 spring onions trimmed and sliced on the diagonal (plus an extra one finely sliced for garnish)
2 pak choi trimmed
650ml organic chicken bone broth
1 teaspoon roasted sesame seeds
Optional extra garnishes: sliced fresh chilli, toasted nori/seaweed, crispy onions, chili flakes
Heat the oven to 180C. Line a baking tray with parchment paper. Place the salmon on the tray. Mix together the miso, soy and sesame in a small bowl and spread over the salmon. Bake for 25 mins.
Whilst the salmon is cooking prepare the buckwheat noodles cooking according to packet instructions – rinse well with cold water and put to one side
In a large saucepan heat the coconut oil on a medium heat. Add the shiitake mushrooms and chili flakes and stir fry for a minute. Then add the chopped spring onions (except the one for garnish) and pak choi. Fry for a further minute.
Add the bone broth and the cooked noodles and stir well. Bring to a gentle simmer stirring occasionally.
Divide between bowls and top with the cooked salmon.
Top with the sliced spring onion, sprinkle over the sesame seeds and any other of the garnishes you might be using. Serve with chopsticks and a spoon!
