Serves 4 as a main, 6 as a side
1 Tbsp. coconut oil or olive oil
2 medium white onions
¾ tsp. sea salt
3 cloves garlic
1kg butternut squash
750ml – 1 litre water
3 – 4 Tbsp. sweet white miso paste
1 Tbsp. grated fresh ginger
175g black rice or soba noodles (100% buckwheat)
4 fillets of skinless, boneless salmon
4 Tbsp tamari soy sauce
4 Tbsp mirin
1 Tbsp maple syrup
2 Tbsp brown rice vinegar
sautéed shiitake mushrooms
Nori seaweed in fine strips
Roughly chop onions and garlic. Peel the squash and chop into chunks.
In a large saucepan, heat the oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute then add the squash and stir to coat. Add 750ml of water, cover, bring to a boil, and reduce to a simmer for about 15 minutes, until the squash is tender.
While the soup is cooking, prepare the toppings and the salmon:
In a shallow dish mix the soy sauce with the mirin and maple syrup - place the salmon fillets in this marinade and turn a couple of times so that they are covered. Heat a large frying pan/skillet and cook the salmon for a few minutes on each side depending on thickness. Pour over the marinade and add the rice vinegar for a minute and then remove from the heat. The salmon should be a little blackened but not burnt.
Bring a pot of salted water to the boil. Cook the noodles according to package directions, drain and lightly rinse in cold water. Slice spring onion, lightly toast sesame seeds in a dry pan over a medium heat for about 2-3 minutes. Sauté mushrooms in a lightly oiled pan over high heat for 5-7 minutes.
Use a hand blender to blitz the soup until completely smooth. Add more water if necessary but avoid a too thin consistency. Add the miso paste and ginger and blend again until smooth. Taste and adjust seasoning as desired.
Ladle the soup into bowls, top with a fillet of salmon, noodles, spring onion, sesame seeds, mushrooms and some pieces of the seaweed over top. Serve immediately and enjoy.