18 g pack instant miso soup
2 garlic cloves, finely grated
1 tbsp rice vinegar or white wine vinegar
100 g thin-stemmed broccoli, cut into lengths and small florets
4 spring onions, chopped
100 g beansprouts
2 big handfuls watercress (about 50- 85 g)
2 skinless salmon fillets (about 240 g)
- Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.
- Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.