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Teriyaki salmon with mushroom broth
Fruit and vegetables
1
garlic
clove, finely chopped
2cm/¾in piece fresh root
ginger
, peeled and chopped
1 Thai red
chilli
, chopped
2
garlic
cloves, peeled and left whole
1 stick
lemongrass
2cm piece of fresh root
ginger
, peeled and sliced
3
spring onions
, sliced
100g/3½oz wood ear
mushrooms
100g3½oz shitake
mushrooms
100g3½oz enoki
mushrooms
1 head
bok choi
micro coriander, to garnish
1 red
chilli
, sliced, to garnish
Tins, packets and jars
1 nest egg
noodles
Cooking ingredients
60g/2¼oz light
brown sugar
50ml/2fl oz light
soy sauce
1 tbsp rice wine vinegar
1 tbsp white
miso
paste
2 tbsp red
miso
paste
Meat, fish and poultry
2 x 200g/7oz fillets of
salmon
, skin on and de-boned
Other
500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water)
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