Ingredients (2 servings)

• 1 liter water
• 3 tbsp light miso paste
• 1 chili
• 1 thumb-sized piece of ginger
• 3 lime leaves
• 500 g white fish fillets e.g. cod fish
• 2 bok choy
• 100 g ladies’ fingers (optional)
• 1 bunch enoki mushrooms
• cilantro leaves to garnish
• rice or rice noodles for serving

Instructions

1. Put miso in saucepan with water and add salt if needed. Simmer on low heat.
2. Add ginger, chili, and lime leaves.
3. Cut fish fillets in half midways and add to the broth. Simmer for 8-10 minutes until cooked through.
4. Cut bok choy leaves from stems. Cut stems into bite-sized portions and set apart. Now, cut the leaves separately.
5. Slice ladies’ fingers thinly.
6. Remove the fish from the saucepan and set to a plate, fragmenting them into big chunks.
7. Bring the broth in the saucepan to the boil.
8. Introduce the bok choy stems into the broth. 1 minute later add ladies’ finger. Continue cooking for 1-2 minutes.
9. Now, add bok choy leaves and continue cooking for 1 minute until wilted.
10. Before serving, separate the enoki mushrooms and add to the broth.
11. Place fish chunks into bowls, ladle over some broth with vegetables.
12. Serve with rice or noodles and garnish with cilantro.

Hearty and Creamy Mushroom Soup with Chickpeas

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Ingredients (2 servings)

• 350 g fish fillets (any kind e.g. codfish or seabream)
• 150 g whole-grain rice
• 2 garlic cloves
• 1 onion
• 1 red paprika
• 1 yellow paprika
• 2 tomatoes
• 2 tbsp ghee or coconut oil
• 200 ml coconut milk
• 1 tsp turmeric, ground (as alternative to originally palm oil, if not available)
• ½ lime, juiced or 1 tbsp vinegar
• 15 g cilantro
• 15 g scallions
• 15 g dill-weed
• 1 pinch salt & pepper
• vegetable broth (optional)

Instructions

1. Chop garlic cloves.
2. Cut the fish fillets into pieces about 5 cm wide and marinate with salt, pepper, and garlic.
3. Cook rice according to package instructions.
4. Slice onions, paprika, and tomatoes.
5. In a pan, build layers starting with onion, paprika, tomatoes, then fish, again onions, paprika, and tomatoes.
6. Add oil, coconut milk, turmeric and lime juice and season with salt & pepper or vegetable broth.
7. Turn on the stove and cook everything for 20-30 minutes with lid on.
8. In the meantime, chop herbs.
9. As soon as the fish is cooked, add the herbs to the pot and serve with rice.

Salmon with Pumpkin and Savoy Cabbage Salad

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.