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Miso broth with sesame salmon & udon noodles
Miso broth with sesame salmon & udon noodles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick Japanese miso soup with salmon and Asian greens.
Ingredients:
  • 1.5L (6 cups) water
  • 20.00 ml chicken style stock powder
  • 100g (1/3 cup) white miso paste
  • 2 x 200g pkts shelf-fresh udon noodles
  • 3 shallots, trimmed, cut into 4cm pieces
  • 1 bunch baby choy sum, trimmed, cut into 5cm pieces
  • Olive oil spray
  • 2 (about 210g each) salmon fillets, skin removed
  • 12.00 gm sesame seeds
  • Soy sauce, to serve
  • Shallot, extra, thinly sliced, to serve
Instructions:
  • In a large saucepan over high heat, combine water and stock powder. Bring to a boil. Stir in miso paste until fully dissolved. Reduce heat to medium-low and simmer gently.
  • Add the noodles and cook until just soft, then stir in the shallot and choy sum until the choy sum wilts slightly.
  • Heat a non-stick frying pan over medium-high heat, then lightly spray with oil. Cook the salmon for 2-3 minutes on each side until medium or until the fish easily flakes with a fork. Finish by sprinkling with sesame seeds.
  • Break the salmon into large chunks. Serve the broth and noodles in bowls, then generously drizzle with soy sauce and sprinkle with extra shallot.

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