Creamy konjac, salmon and spinach soup as a meal

Ingredients

for 4 servings

• Konjac250 g (8.8 oz)
• Chicken stock380 g (13.4 oz)
• Diced salmon150 g (5.3 oz)
• Baby spinach50 g (1.8 oz)
• Heavy cream50 g (1.8 oz)
• Dill5 g

Directions

1. Rinse the konjac noodles thoroughly under clear water and drain them.
2. Bring the chicken stock to a simmer in a saucepan over medium heat, then add the rinsed konjac.
3. Slip the diced salmon into the stock and poach for 4 minutes over low heat, without boiling, until just cooked.
4. Add the baby spinach and the heavy cream, then warm through for 2 minutes over low heat without boiling, long enough for the spinach to wilt.
5. Adjust the salt and pepper.
6. Divide between the bowls, scatter over the chopped dill and serve at once.