Salmon Spinach Miso Soup

This recipe is ideal for anyone dealing with Keto Flu, short on time, or just seeking your daily dose of vitamins and minerals from food sources (check the macros below)!

It’s well known that keto-ers can face issues with potassium. It’s one mineral that I am currently struggling with as I write this. Also, as it’s nearly that time of the month, I’m facing a tripply whammy of epilepsy, keto mood swings, and pms.

So for the women out there, this is a good one! I figured I better take precautions to ensure that I’m getting enough potassium from dietary sources as on top of everything else, low potassium levels can lead to menstrual cramps, and I get baaaad cramps due to PCOS. My epilepsy is also further triggered by hormones, and I could do without an episode at this point in time.

Anyway this super simple Salmon Spinach Miso Soup takes less than 10 minutes to prepare (perfect for when you’re not feeling well 🤒). 

Ingredients

You will need:

• 2 cups of chicken bone broth (homemade preferably)
• 1 tsp miso paste
• 0.5 tsp cayenne pepper
• 2 cups of chopped spinach
• 100g salmon
• 80g egg tofu or soya tofu
• 2 tsp sesame seeds (optional)

Method:

• Heat the bone broth over medium heat with miso paste and cayenne pepper until well combined.
• Once the broth starts boiling, lower the heat and add the spinach first to wilt it down.
• After 1-2 minutes add the salmon and tofu. Cook in the boiling broth for a further 2-3 minutes and then serve. (Both will carry on cooking in the hot broth once you take it off.)
• Taste and add extra salt to taste of needed.
• Sprinkle sesame seeds on top and serve piping hot!

Macros

Full Recipe / 2 servings:

• Energy: 420 kcal
• Protein: 40.5g
• Net Carbs: 4.5g
• Fat: 25.2g
• VitaminA : 6053 IU
• VitaminD : 977.3 IU
• Potassium : 1218 mg
• Magnesium : 110.5mg