- 2 tbsp olive oil
- 1 red onion sliced
- 3 tbsp ginger minced
- 5 garlic cloves sliced
- Salt and pepper to taste
- ¼ cup white miso
- 1 cup chicken broth
- 13.5 oz coconut milk
- 1 tsp fish sauce
- 6 oz green beans trimmed
- 1 lb salmon skins removed, cut into 2-inch chunks
- 1 tbsp lime juice
- Steamed rice optional
- Fresh basil optional
- Fresh cilantro optional
Make sure you have all the right ingredients together.
Over medium heat, heat a pan and add olive oil.
Add and sauté onions, ginger, and garlic for 2 minutes until fragrant.
Season with salt and pepper.
Stir in white miso, broth, coconut milk, and fish sauce. Bring it to a boil and let it cook for 5 minutes.
Add salmon and let it cook for 15 minutes. Then, add green beans and let it cook for 3 minutes.
Let cool and serve with steamed rice or steamed vegetables.
Calories: 484kcal | Carbohydrates: 16g | Protein: 28g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 1041mg | Potassium: 1025mg | Fiber: 3g | Sugar: 4g | Vitamin A: 358IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 5mg