Miso Ginger Soup with Salmon

Miso Ginger Soup with Salmon

Ever have one of those blah days where you feel sick, have ZERO energy, and literally cannot even, think...let alone figure out how to put a meal together?

That was me a few weeks ago. 

Thank god for meal prep, kitchen staples and easy to use, broths.

When I got home, all I wanted was something that would warm me, comfort me and provide decent nutritional value. Luckily I had jsut what I needed between my refrigerator and pantry cabinet. Check below for what you'll need to recreate this healing soup, and like everything I make, this is totally customizable to swap in new ingredients or whatever you have on hand. 

Omega-Packed Miso Ginger Soup:

  • Trader Joe's Miso Ginger Broth {comes in a 32oz reseable carton, so save what you don't use!}
  • Leftover {or fresh if you aren't lazy like I was} baked boneless, skinless salmon filet
  • 1/2 cup frozen peas
  • 1 cup frozen broccoli
  • 1/3 cup cooked quinoa

You certainly can measure up or measure down on your ingredients, I just went with what I have and it made for one gigantic filling bowl of soup -- ok, maybe more like 1 and 1/2 bowls :)

To prepare, simply heat your broth in a small to medium sauce pan. As that's warming, defrost your broccoli and peas per package instructions. Once your broth reaches a temperature that you like, add in your warmed veggies and let simmer for 5-10 minutes. Add any additional spices you desire; I added a touch of cracked red pepper for some additional heat. 

Serve your broth and veggie mixture over hot cooked quinoa and top with your pre-made, warmed salmon filet. If I had them at the time, I would also garnish with some fresh herbs; parsely or even cilantro would add some nice brightness. 

This is the definition of simple. No real thought needed, which is ideal for those 'I feel like total shit' days. Enjoy!

- Xo Kelly

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