Salmon Miso Soup

Directions

1. Peel and finely slice the onion. Peel and slice the carrot into thin rounds. Slice the mushrooms and grate the ginger.
2. Heat the vegetable oil in a medium-sized pot over medium heat. Add the sliced onion and carrot, and saute for 3-4 minutes until they start to soften.
3. Add the grated ginger and sliced mushrooms to the pot and cook for an additional 2-3 minutes until fragrant and the mushrooms to the pot and cook for an additional 2-3 minutes until fragrant and the mushrooms begin to soften.
4. Pour in the chicken or vegetable stock and bring to a simmer. Cook for 5-6 minutes, or until the carrot is tender.
5. In a small bowl, mix the miso paste with a few tablespoons of the hot broth to dissolve, then stir the mixture back into the pot.
6. Add thr soy sauce, sesame oil, and coconut milk. Stir to combine and bring the soup back to a gentle simmer.
7. Gently add the salmon  pieces to the soup and cook for 4-5 minutes until the salmon is cooked through.
8. Season with salt and pepper to taste.
9. Finely slice the spring onions (if using) and serve the soup hot, garnish with the spring onions if desired.