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Method
Make it happen
- 01
Simmer water with sliced ginger and mushrooms for 10 minutes to flavour the broth.
- 02
Add salmon chunks and diced tofu and gently poach for 6–8 minutes until the salmon is opaque and fully cooked.
- 03
Add spinach for 1 minute to wilt. Mix miso paste with a cup of hot broth in a bowl until smooth.
- 04
Remove the soup from a vigorous heat, stir in dissolved miso and sesame oil, then top with spring onions; do not boil hard after adding miso.