2 fillets salmon (skin on)
500ml fish, vegetable or chicken stock (from a cube is fine)
3 tablespoons white miso paste (I can get this easily in my supermarket but see the variation if you find it hard to get)
300g packet cooked noodles (I used rice noodles but you could use any)
300g packet stir fry veg (or a mix of baby corn, mushrooms, spring onions, broccoli and beans)
2 tsp grated ginger (from a jar or use 1tsp ground)
1 tablespoon dark soy sauce
Sesame oil to serve
Serves 2-3
Spoon the miso into a large saucepan and then pour over the hot stock. Bring up to a low simmer, then slide in the salmon fillets. Cook them for about 8 minutes and then remove them from the stock with a slotted spoon and pop aside.
Toss the vegetables into the still simmering stock and cook for 3 minutes. Add the noodles and cook for a further 30 seconds. Splash in the soy sauce.
To serve, put a scoop of noodles, vegetable and a ladle-full of stock in each bowl and then top with the salmon fillets. Drizzle with sesame oil.
Variation:
If you can't get hold of miso paste, instead use 1 tablespoon thai green curry paste or 2 tablespoons sweet chilli sauce.
Arthritis diet notes
Other than being a little bit high in salt, this is a practically perfect arthritis friendly meal. It has plenty of omega 3 from the salmon, antioxidants from the vegetables and a little anti-inflammatory boost from the ginger.
