Ginger Salmon Bok Choy Soup

Ingredients

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Cabbage

  Chinese (pak-choi), raw

  1 head or 840g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Ginger

  Spices, ground

  1 ½ tbsp or 8g

• Salt

  Table

  1 tsp or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Water

  Plain, clean water

  4 cup or 947g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

Directions

1. Coat the salmon with the soy sauce and sesame oil.
2. In a large pot, combine the bok choy, cilantro stems, ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
3. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Serve the soup garnished with the cilantro leaves and scallions.