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Serves 2 hungry healthy people

Fish and Kumara Taramind Curry

6 cups of water

1 chicken stock oxo cube (or even better, make 6 cups of homemade chicken stock)

100g miso paste (I just bought mine from the supermarket in the international isle)

180g packet of soba noodles (also from the international isle at supermarket)

300g of salmon

1 head of bok choy

2 carrots

100g of peas

1 spring onion

Pickled ginger to serve

Sesame seeds to serve





In a pan, boil the 6 cups of chicken stock or the 6 cups of water with the oxo cube in it. Once boiling, reduce to a simmer and add the miso paste. When the miso has dissolved, turn to a simmer and add in soba noodles and cook for 2 minutes until they are separated and nearly cooked.


Meanwhile, heat a non-stick pan and cook salmon for 2-3 minutes each side, and once cooked, sprinkle sesame seeds over the top.


Back to the soup, add the bundle of bok choy, chopped along the length into 1 inch pieces, grated carrots, and frozen peas. Cook all this for about 2-3 minutes until peas and bok choy are cooked.


Serve the vegetables and noodles into 2 bowls, with some chopped spring onion and a few pieces of pickled ginger on the top. Place the salmon with the sesame seeds on the top of the vegetables, and then pour the liquid into the bowls.


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Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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