Eat your way to healthy, glowing skin with this super quick winter dish from our friend, Spa Chef and Nutritionist, Samantha Gowing, that you can make from pantry items. Just add fresh salmon strips to the end of the dish and your fish will be cooked perfectly by the time you serve.

2 cups green tea
200 grams green tea noodles cha soba
4 dried shitake mushrooms, soaked and sliced
3 sachets prepared dashi stock powder *available in Asian grocers
2 teaspoons freshly grated ginger
3 spring onions or shallots, finely sliced
2 large kale leaves, shredded
1 teaspoon arame seaweed
1 teaspoon wakame seaweed
1 teaspoon hijiki seaweed
1 teaspoon tamari
1 teaspoon mirin
350 grams salmon strips

1. Make a large pot of green tea using your favourite tea leaves

2. Allow to steep for at least 5 minutes

3. Meanwhile bring a large pot of water to the boil, add cha soba

4. Cook noodles in plenty of rapidly boiling water

5. Drain and refresh under cold running water. Set aside

6. In a large heavy based deep pan add shitake mushrooms, dashi powder, ginger, spring onions, kale and seaweed, mirin and tamari

7. Bring to the boil, reduce heat, add cooked noodles and simmer gently to reheat noodles

8. Add salmon strips, divide into bowls and serve immediately

Serves 2

For the month of June, Samantha has generously given us a promotion code for you to download her ebook The Healing Feeling for $14.95 (full prince $19.95). ‘The Healing Feeling’ is packed with information and inspiration to eat and live well every day.  To purchase The Healing Feeling click here and use code AURORA at checkout. Visit Food Health Wealth for more information.

Recipe & image Samantha Gowing


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