Miso broth with sesame salmon & udon noodles

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

Recipe «Miso broth with sesame salmon & udon noodles» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.