Oceanic Glow
Dive into a vibrant and nutritious bowl of seaweed avocado salmon egg white soup. This velvety concoction combines the umami flavors of salmon and seaweed with the creaminess of avocado and egg white. Packed with omega-3 fatty acids, vitamins, and antioxidants, this soup will transport your taste buds to the depths of the ocean.
ingredients
- 12 oz fresh salmon fillet, skin removed
- 2 cups vegetable broth
- 2 cups water
- 1 cup dried seaweed (such as wakame or nori), soaked and chopped
- 1 ripe avocado, peeled and diced
- 4 egg whites, lightly beaten
- 2 green onions, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
steps
- 1.
In a large pot, bring the vegetable broth and water to a gentle simmer.
- 2.
Carefully add the salmon fillet and cook for 5 minutes or until it flakes easily with a fork. Remove the salmon from the pot and set aside.
- 3.
Add the seaweed to the pot and simmer for 5 minutes until softened.
- 4.
Stir in the avocado, egg whites, green onions, lemon juice, soy sauce, and sesame oil. Cook for another 2 minutes.
- 5.
Flake the cooked salmon into bite-sized pieces and add it to the soup. Gently stir to combine.
- 6.
Season with salt and pepper to taste.
- 7.
Ladle the soup into bowls, garnish with additional green onions if desired, and serve hot.
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