Miso broth with sesame salmon & udon noodles

Photography by Brett Stevens

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

Serves: 4

Time to cook: 20 minutes

Ingredients

• 1.5L (6 cups) water
• 1 tbs salt-reduced chicken 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
• 1 tbs sesame seeds
• Soy sauce, to serve
• Shallot, extra, thinly sliced, to serve

Method

• 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.
• 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.
• 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.
• Flake the salmon into large pieces. Divide the broth and noodles among serving bowls. Drizzle with soy sauce and top with extra shallot.

(Source.)