Recently, I have had a glimpse of how it is to be in the TV series Masterchef.
I mean the moment when participants open a Mystery Box, they can see ingredients and quickly have to decide what they are going to cook.
Some of them play it safe and make something they have done before. Others take a risk and play it by ear or – rather in this context – by their taste.
In my case, my Mystery Box was my fridge and the kitchen cabinets before I went shopping. That’s usually the time when there were still many – but often random – ingredients not necessarily meant for a particular meal.
Additionally, everybody was getting hungry, so I didn’t have all the time in the world to think about what to cook and then cook it.
My first idea was the safe one: stir fry. But then I thought that even though I love stir-fries, I should go for something different.
I included in it ingredients that are typical in Asia: ginger, chilli, soya and fish sauce. White wine might not be the obvious choice, rice wine would probably be better, but I didn’t have it then.
Overall the combination of flavours in the stock worked so well. And the addition of salmon, noodles and kale made it a complete meal.
As a result, my whole family had the opportunity to enjoy this Soup with Salmon and Kale on a busy weekday evening when nobody had hours to cook, and nobody wanted to wait for hours to eat!
P.S. If you are interested in some other recipes with kale, you will find them here.