Ingredients

• 2 liters vegetable broth*
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon red curry paste
• 2 teaspoons sesame oil
• 200 g tofu
• 250 g salmon fillet
• 1 tablespoon miso paste
• 1 tablespoon white sesame
• 2 tablespoons chives
• 5 g nori chips
• cilantro
• 125 g wheat pasta

Preparation

1. In a large pot, bring broth to a boil (or water with a cube or broth concentrate from a jar). Meanwhile, add: miso paste, soy sauce, fish sauce, red curry paste, sesame oil, and diced tofu.
2. Mix thoroughly and after boiling reduce heat. Add diced salmon fillet and keep the soup on the lowest heat for 1 minute.
3. Remove soup from heat and add miso paste, previously mixed with a small amount of soup.
4. Add lightly toasted sesame, chopped chives, and nori chips. Mix.
5. Separately cook pasta according to package instructions, drain, and place in bowls.
6. Pour hot soup over and top with fresh cilantro.