As seen in Cuisine Magazine
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people
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Ingredients
- 2 garlic cloves
- 1 litre chicken stock
- 2 tsp Ceres Organics Tamari Soy Sauce
- 150g shitake mushrooms sliced
- 1 pack organic black bean spaghetti
- 200g bean sprouts
- 1 tbsp sake
- 2 tsp sugar
- 400g fresh salmon
Ingredients
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Instructions
- Put 2 sliced cloves of garlic in a saucepan with a grated 3cm piece of ginger, 1 litre of chicken stock and 2 teaspoons of Ceres Organics Tamari Soy Sauce.
- Bring to the boil, add 150g sliced shiitake mushrooms and simmer for 10 minutes, adding 250g green beans after 5 minutes.
- Cook a 200g packet of Explore Cuisine’s Organic Black Bean spaghetti according to packet directions.
- About a minute before serving, add 200g bean sprouts to the stock.
- Combine 2 tablespoons of tamari with 1 tablespoon sake,1 tablespoon mirin and 2 teaspoons sugar and pour this over 400g fresh salmon, cut diagonally into 4 pieces.
- Panfry the salmon for a few minutes on each side. Drain the spaghetti and divide among pasta bowls.
- Spoon the soup and vegetables into the bowls and top with the salmon.
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