Crispy Double Salmon With Vegetable Miso Broth

Boil a kettle

Top, tail and peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Set the carrot ribbons aside

Add your wholewheat noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min or until tender with a slight bite, then drain and return them to the pot until serving

Meanwhile, reboil a kettle

Wash your spinach and pat it dry with kitchen paper, then roughly chop

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Trim, then slice your spring onion[s] finely

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Heat a large pot, (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped garlic and ginger and cook for 1 min

Add 500ml [750ml] [1L] boiled water with your miso, vegetable stock mix and soy sauce and give everything a good mix until fully combined

Reduce the heat to low – this is your miso broth

Meanwhile, combine your ground paprika, cornflour and a pinch of salt on a plate

Cut your salmon fillet[s] in half, add them to the cornflour mix and turn them until evenly coated

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat, then once hot, add the salmon fillet[s] and cook for 9-10 min, turning once halfway or until crispy and cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Meanwhile, add the chopped spinach and carrot ribbons to the miso broth with half the spring onion (save the rest for garnish!) and cook for 2 min or until tender with a slight bite – this is your vegetable miso broth