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Salmon and miso noodle soup
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 2
Sweet teriyaki salmon, mossy spinach, bouncy noodles and rich pungent miso make an addictive mix from Jill Dupleix
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Tips and suggestions
- Cooks Tips...
- instead of teriyaki salmon, try chicken breast or a thin, marbled cut of scotch fillet, pan-fried or grilled then sliced into fine fingers before being added to the broth. Instead of spinach, add julienned snow peas, baby green beans or asparagus spears. Instead of mushrooms, add diced beancurd.
Even though it’s not very Japanese to do so, I often serve miso soup with a green salad on the side to munch my way through with chopsticks.
Serve with a Chinese soup spoon and chopsticks – the correct way to eat is spoon in left hand, chopsticks in right.
Ingredients
For the salmon
For the soup
- 1 litre water
- 10g instant dashi
- 3 tbsp Mirin
- 2 tbsp Soy sauce
- 6 fresh shiitake mushrooms, de-stemmed and sliced
- 100g silken Tofu
- 2 tbsp miso
- 1 tbsp vegetable oil
- 100g Udon noodles
- 50 g spinach leaves
- 2 Spring onions, sliced
Method
1. For the salmon: mix the mirin, soy sauce, sake and sugar together and coat the salmon fillets with the mixture.2. For the soup: bring the water to the boil, then add the dashi powder, mirin, soy sauce, mushrooms and tofu. Simmer for 3 minutes.
3. In a small bowl, mix a ladleful of the broth with the miso, then pour back into the soup, whisking well.
4. Drain the salmon from its marinade and heat the oil in a non-stick fry pan. Cook the salmon on both sides until browned but still pink inside.
5. Cook the noodles according to the instructions on the packet. Drain and divide between two large soup bowls and scatter with spinach leaves. Ladle the soup on top, add the salmon, scatter with spring onions and serve.
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