Inspired by traditional Scottish broth recipes, but this time with an Asian twist, this hearty soup is filled with fresh chilli, ginger and crunchy vegetables then topped with a grilled salmon fillet. It’s a delicious way to try savoury oats, if you haven’t before.
Created by Oatopia for The Oat Project.
A splash of rapeseed oil
1/2 white cabbage, thinly sliced
200ml vegetable stock
100g steel cut oats (pre-soaked)
2 garlic cloves, crushed and thinly sliced
1 inch ginger, thinly sliced
1 red chilli, thinly sliced
1 tsp tamari paste
Juice of 1 lime
8 cherry tomatoes, quartered
4 salmon fillets
50ml soy sauce
A good squeeze of honey
Chopped ginger, garlic and a handful of coriander chopped
1 sliced spring onion
Coriander leaves, roughly chopped
A drizzle of toasted sesame oil
Cover the salmon in in the marinade. Leave for up to an hour.
Thinly chop cabbage and lightly fry with garlic, chilli and ginger for about 5 minutes. Put to one side.
To make the broth, add 500ml of vegetable stock to a saucepan, add the pre-soaked oats and barley to the stock and cook for 10 mins (approx). Stir in the tamari paste, a pinch of salt and a squeeze of lime. Make sure the broth is kept very hot.
Meanwhile, cook the marinated salmon to perfection on griddle pan.
To serve, get some beautiful bowls. Add to the bottom wedges of cherry tomatoes and the cabbage mix. On top of this add the steaming hot broth. Then place the salmon into the broth. Garnish with spring onion coriander and toasted sesame seed oil.