When I heard about Puretaste and Kettle & Fire's recipe contest, I was like "Um yeah, where do I sign up!?" So I registered, Kettle & Fire shipped me a couple of boxes of their Miso soup, and I started brainstorming!
The end result is this Miso Poached Salmon & Zoodle Soup! It's a flavor packed, warm-you-to-the-bone soup recipe that is the perfect combination of umami and heat. I love the idea of using zoodles in a soup because they cook SO quickly in the broth and take on all of the incredible flavors of whatever you cook them in -- in this case, Kettle & Fire's Miso Soup. To keep things super quick and easy, I decided to use salmon, which cooks in NO time.
So when you get down to it, this soup can be pulled together in 20 min or less, and the hardest part is cutting the zucchini noodles (which you can find pre-made at most grocery stores nowadays!).
The Kettle & Fire Miso Soup is made with chicken bone broth too, so you get all of that protein and collagen, and a huge flavor boost from miso, soy sauce, ginger, and garlic.
VOTING IS OPEN UNTIL MAY 23, 2018! To vote for my recipe, GO TO THIS PAGE and click the "VOTE NOW" button above the photo!
Miso Poached Salmon & Zoodle Soup
1 Tbsp olive oil
1/2 of a sweet onion, finely diced
2 cloves garlic, finely minced
1.5” fresh ginger, finely minced (about 1 Tbsp)
2 16.2 oz cartons Kettle & Fire Miso Soup
8 oz wild caught salmon, cut into 1” pieces
1 large zucchini, spiralized or cut into noodles using a julienne peeler
1 cup shitake mushrooms, thinly sliced
1 fresno chile, thinly sliced
2 green onions, chopped
Heat olive oil in a medium soup pot over medium-high heat.
Sauté diced onions, minced garlic, and minced ginger for 5 minutes or until onions are translucent.
Add in both cartons of Kettle & Fire Miso Soup and bring to a boil. Reduce heat to simmering and add in the salmon pieces to gently poach.
Poach for about 3-4 minutes, stirring only very gently to avoid breaking apart the salmon. Test a piece by cutting into it; if it flakes easily and is mostly opaque, it's done! Carefully remove salmon to a separate bowl while you cook the zoodles.
Drop zoodles, sliced mushrooms, and fresno chiles into the broth and cook for about 2 minutes until the zoodles are tender.
Divide veggies between two bowls, top with the broth, and carefully add in the salmon (being careful not to break it apart).
Garnish with green onions if you wish.