RECIPES


I’m Kitty Chau, a final-year Master of Dietetics student. I’m passionate about creating healthy and nutritious recipes by applying my knowledge and multicultural backgrounds for people with musculoskeletal conditions.

Check out our full range of recipes here.


Salmon, seaweed and miso soup

Bored with your usual soups? Then try Kitty’s salmon, seaweed and miso soup. It’s quick and easy to make, loaded with protein and full of flavour.

Time: 20 mins
Serving : 2-3 serves

Ingredients:

Pancake

  • 100-120g salmon fillet
  • 100g tofu, soft, cut into cubes
  • 30g (2 tbsp) seaweed, dried (from Korea or Japan)
  • 20g enoki mushroom (optional)
  • 500mL water
  • 1 tbsp white miso
  • 1 tbsp olive oil

Method: 

  1. Soak the dried seaweed in a bowl with 50mL of tap water.
  2. Cut the bottom off the mushrooms and discard. Separate the mushroom strands gently, clean and reserve for later.
  3. Cut salmon fillet into cubes.
  4. Add olive oil to a frying pan and heat to medium temperature.
  5. Pan fry the salmon to golden colour.
  6. Boil water in a pot and add hydrated seaweed.
  7. Add tofu, fried salmon, and enoki mushrooms.
  8. Turn on high heat and boil for 10 mins.
  9. Turn off the heat and add miso to stir until well mixed.
  10. Ready to serve.

Tips

  1. Miso is better to be added when the heat is off.



Musculoskeletal Australia (or MSK) is the consumer organisation working with, and advocating on behalf of, people with arthritis, osteoporosis, back pain, gout and over 150 other musculoskeletal conditions.

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