Although soup season is tapering off as Spring arrives (yay!!!), this soup is light and fresh enough to be enjoyed year round. Pairing salmon with a steaming miso broth loaded with bok choy, mushrooms and bean sprouts has become a staple dish on my weekly menu. I often switch up the veggies, but this combo is definitely one of my favs!


I could write about the nutritional qualities of every ingredient in this soup as they all have awesome health benefits, but today I will shine the spotlight on bok choy and miso. If you haven’t cooked with these ingredients before, now is your chance!!



Bok choy is a member of the cabbage family and incredibly nutrient rich. It’s a good source of calcium, fibre, folate, and vitamins A and C. I love the texture variation of bok choy; it has a great crisp, crunch from the stems as well as tender leafy greens. It’s mild in flavour and therefore super versatile, despite typically being featured in Asian cuisine. If it isn’t already, I would definitely recommend making bok choy a regular part of your diet…not only because it’s nutritious and tastes great, but it’s also quite inexpensive.


My version of a “miso broth” is literally adding miso paste to the stock. Easy peasy! Miso is a fermented soybean paste, traditionally used in Japanese cuisine. There are a number of different miso pastes available; I used red miso which has the boldest flavour as it is fermented the longest. It has a unique flavour profile encompassing a combination of salty, sweet, earthy, fruity, nutty and savoury elements.  Miso has also been praised for its nutritional benefits being rich in vitamins, minerals, and containing amino acids, and good bacteria from the natural fermentation process.

I find the bean sprouts resemble noodles in this soup. However, brown rice noodles or ramen noodles are great additions to this recipe. I recently found organic millet and brown rice ramen noodles at Costco which I was preeeetty excited about!! (Also available locally at Vita Health.)


As always, get creative with this dish and let your imagination create some magic! Or just stick to the recipe, you won’t be disappointed!



Salmon & Bok Choy Miso Soup

Servings: 4
Prep/Cook Time: 30 minutes


1 tablespoon (15 ml) extra-virgin olive oil
4 small fillets of wild salmon, about 12 oz. (340 g)
1 tbsp (15 ml) coconut oil
2 garlic cloves, crushed
1 small-medium onion (red or yellow), diced
1 bird’s eye chilli, finely chopped, or 1/2 tsp (2.5 ml) dried red chilli flakes
1 tbsp (15 ml) ginger, finely chopped
2-3 tbsp (30-45 ml) red miso paste (adjust to taste)
6 cups (1.5 litre) vegetable stock
4 cups (1 litre) cremini mushrooms or preferred varieties, chopped
1 lb. (500 g) baby bok choy, chopped (separate stems from green leaves)
2 cups (250 g) bean sprouts
Juice of 1 lime


1. Preheat oven to 375° F (190° C). Place salmon fillets on a baking sheet, drizzle with olive oil and a pinch of sea salt. Set aside.
2. In a large pot, melt coconut oil and sauté garlic, onion, chilli, and ginger for about 3 minutes, over low heat.
3. Place salmon in preheated oven.  Bake for 10-15 minutes, or until the centre flakes with a fork.
4. Meanwhile, add miso paste, water and mushrooms to pot.  Bring to a boil, then simmer for 5 minutes.
5. Reduce heat to a simmer and add bok choy (stems), cook for about 5 minutes and then add bok choy leaves and bean sprouts for another minute.
6. Add lime juice.
7. Ladle soup into bowls, adding one piece of salmon on top of each serving.  Serve with additional condiments and garnishes as desired (Sriracha, more lime juice, chopped cilantro, chopped cashews, scallions, or a drizzle of sesame oil – LOTS of options).