Silky Miso-Glazed Salmon Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Miso-Glazed Salmon Soup

YOUR SOLIN GENERATED RECIPE

Silky Miso-Glazed Salmon Soup

Salmon cubes and silken tofu simmered in a savory miso-ginger broth with crisp bok choy for a nourishing and velvety bowl of comfort.

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NUTRITION

488kcal
Protein
42.6g
Fat
28.5g
Carbs
18.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

4 oz Silken tofu

1 tbsp White miso paste

2 cups Vegetable broth

1 cup Baby bok choy

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.

  • 2

    Pour in the vegetable broth and coconut aminos, bringing the liquid to a gentle simmer.

  • 3

    Carefully add the cubed salmon and silken tofu to the pot, cooking for 3-4 minutes until the salmon is opaque and tender.

  • 4

    Place the miso paste in a small bowl, ladle in a few tablespoons of the warm broth, and whisk until smooth before stirring the mixture back into the soup.

  • 5

    Stir in the chopped baby bok choy and cook for 1 additional minute until the greens are bright and slightly wilted.

  • 6

    Season with sea salt and black pepper, then ladle into a bowl and serve immediately while steaming hot.

Silky Miso-Glazed Salmon Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Miso-Glazed Salmon Soup

YOUR SOLIN GENERATED RECIPE

Silky Miso-Glazed Salmon Soup

Salmon cubes and silken tofu simmered in a savory miso-ginger broth with crisp bok choy for a nourishing and velvety bowl of comfort.

NUTRITION

488kcal
Protein
42.6g
Fat
28.5g
Carbs
18.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

4 oz Silken tofu

1 tbsp White miso paste

2 cups Vegetable broth

1 cup Baby bok choy

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.

  • 2

    Pour in the vegetable broth and coconut aminos, bringing the liquid to a gentle simmer.

  • 3

    Carefully add the cubed salmon and silken tofu to the pot, cooking for 3-4 minutes until the salmon is opaque and tender.

  • 4

    Place the miso paste in a small bowl, ladle in a few tablespoons of the warm broth, and whisk until smooth before stirring the mixture back into the soup.

  • 5

    Stir in the chopped baby bok choy and cook for 1 additional minute until the greens are bright and slightly wilted.

  • 6

    Season with sea salt and black pepper, then ladle into a bowl and serve immediately while steaming hot.