Summary

Ingredients

• 200 g wild salmon fillet (s)
• 100 g Mie noodles
• 1 can coconut milk
• 1 large carrot (s)
• 1 small leek stick (s)
• 2 onions)
• 40 ml soy sauce, dark
• pepper
• Chilli threads
• 350 ml water
• 5 cloves garlic
• 10 g iner root, cut into strips
• 10 g turmeric, cut into strips
• 0.5 teaspoon ½ cumin
• 1 tablespoon peanut oil

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Instructions

1. Cut the carrots into fine strips or flowers and the leek into rings. Then cut the onion into eighths and press the garlic. Fry the vegetables in 1 tablespoon of peanut oil.
2. At the same time, cut the salmon into cubes and briefly sear them together with the browned vegetables. Then deglaze with soy sauce, water and coconut milk.
3. Add ginger, turmeric, cumin, pepper and chilli threads according to the recipe or if you like and let everything simmer together for about 15 minutes.
4. Now break the Mie noodles apart in the middle and let them steep for 2 - 3 minutes (depending on the manufacturer). Garnish the soup with chilli threads, carrot flowers or a few drops of soy sauce.