Life gets crazy-busy sometimes (ok, maybe all the time). When you get hit with an intense schedule, what do you tend to reach for to fuel yourself? A cup of coffee? A candy bar? Do you sit at your desk and nosh on chips instead of an actual meal? Today I wanted to give you a little recipe inspiration that shows how healthy food can be made in a flash! This Enoki mushroom and Salmon Soup is one of my go-to’s. As you may know by now, I LOVE salmon, and I also love Asian cuisine (Japanese, Thai, Korean- I can’t get enough)! This soup is sort of my “busy girl Asian-fusion” soup. I think it’s super easy to make at night, either for dinner, or lunch the next day. All you have to do is heat it up, and bam! Delicious and totally healthy.
Some of the ingredients may seem a bit foreign, but I’m gonna give you the run down of why they should become diet staples!
First, we’ve got our tofu shirataki noodles. As a self-professed noodle lover, I was in heaven when I discovered these way back when. A whole package is only 20 calories and 6 grams of carbs! It’s hard to find a run-of-the-mill noodle that can stand up to that. The secret? The noodles are made of, you guessed it, tofu… and yam flour! I love to use the spaghetti-style noodles in this recipe because they remind me of the noodles that are typically used in pho, a vietnamese soup.
How about Enoki mushrooms? Maybe you think they look a little freaky. Personally, I think they are adorable. (My sister is super afraid of raw mushrooms, to the point where she won’t even touch them until they are cooked. It’s really hilarious. Is anyone else like this??? I think it might be a texture thing.) Enokis are perfect for adding a mild flavor to the soup, without adding a lot of calories, so feel free to pile on the enoki!!
Another favorite of mine is Bragg’s Liquid Aminos. It tastes just like soy sauce, but is very low in sodium, so it won’t leave you feeling puffy or bloated like traditional soy sauce would.
This soup is perfect for those cold days where you are craving something warm and cozy to fill you up, but you don’t want to feel heavy or enter a dreaded food coma. It’s full of flavor, but low in sodium (sorry, Campbell’s) and calories, so hurry up and put a pot on the stove, already!
- 1 cup vegetable broth (always go for low sodium)
- 3-4 ounces salmon (Hello, Omega-3’s!)
- 1 cup chopped kale
- 1/4 cup edamame (soy beans)
- 1 package of tofu shirataki noodles
- as many enoki mushrooms as you like!
- 1 tsp Bragg’s Liquid Aminos
- 1/2 tsp ginger juice ( sub powdered ginger if you cannot get ginger juice. It is sold at most grocery stores, or you can make your own by putting about an inch of ginger root through a juicer.)
- oil, for misting pan
- Bake salmon in oven at 375 degrees for 20-25 minutes, until cooked through.
- Over medium-high heat, mist a saucepan with oil. Add mushrooms and kale to pan. Sauté until kale begin begins to wilt.
- Add vegetable broth, ginger juice, and liquid aminos to the saucepan, stirring occasionally.
- Once the broth begins to simmer, throw in the edamame.
- Drain the shirataki noodles, and add the to the saucepan. Stir until noodles are just heated through.
- Transfer soup to a bowl, and add salmon. Enjoy!
Let me know what your favorite soups are! I would love to take your most-loved soups (especially the unhealthy ones or store-bought faves) and make them over into a healthy, delicious version 2.0. Feel free to share in the comments!