Miso broth with sesame salmon & udon noodles

Cooking Soups Miso broth with sesame salmon & udon noodles

A little miso, Asian greens and fresh salmon combine in a speedy Japanese-style soup.

Lables: High protein Low fat Low kilojoule Lower gi Lactose free Milk free Peanut free Tree nut free
  1. Place water and stock powder in a large saucepan over high heat. Bring to boil. Add miso paste and stir until the miso dissolves. Reduce heat to medium-low and hold at a gentle simmer.
  2. Add the noodles and cook for 1-2 minutes or until just soft. Add the shallot and choy sum and cook for 1 minute or until the choy sum just wilts.
  3. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 2-3 minutes each side for medium or until the fish flakes easily when tested with a fork. Sprinkle with the sesame seeds.
  4. Flake the salmon into large pieces. Divide the broth and noodles among serving bowls. Drizzle with soy sauce and top with extra shallot.

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1.5L water
1 tbsp salt-reduced chicken stock powder
100g 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 salmon fillets, skin removed
1 tbsp sesame seeds
Soy sauce, to serve
Shallot, extra, thinly sliced, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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