Ingredients

• 1.5 liters water
• 2 tablespoons soy sauce
• 2 cm piece ginger
• a sprig of lemongrass
• spicy chili pepper
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 4 tablespoons rice wine, sake
• 2 tablespoons fish sauce
• 2 tablespoons miso paste
• 1 teaspoon sesame oil
• 1 tablespoon coconut oil

Additions:

• 400 g salmon fillet
• 100 g spinach
• 400 g frozen cauliflower florets
• fresh coriander

Preparation

1. Make the broth: pour water into a pot, add soy sauce, sliced ginger, halved lemongrass, seeded and diced chili pepper (to taste), rice vinegar, lime juice and sugar.
2. Bring to a boil, then reduce heat to minimum, add rice wine, fish sauce and miso paste. Stir and heat over minimum heat for 2-3 minutes. Add sesame oil and coconut oil.
3. In the meantime, cook the cauliflower florets separately in salted boiling water (about 8 minutes).
4. Peel the skin and gray part under the skin from the salmon. Rinse, dice the meat, add to the hot broth, cover and keep the soup over minimum heat for about 3 minutes.
5. Add rinsed spinach, submerge it in the soup and keep covered for about 3 minutes.
6. Add the drained cauliflower, remove the lemongrass and ginger, add half a cup of coriander leaves and serve.