Salmon miso noodle soup makes a quick and healthy lunch or dinner. Photo: Marina Oliphant
- 1 litre water
- 20g instant dashi powder
- 2 tbsp mirin
- 2 tbsp soy sauce
- 10 fresh shiitake or swiss brown mushrooms, sliced
- 2 tbsp miso paste
- 300g salmon fillets, skinned
- 10 snow peas, sliced lengthwise
- 120g fresh ramen or Chinese egg noodles
- 20 baby spinach leaves
- 2 spring onions, chopped
To make the broth, bring the water to the boil, then add the dashi powder, mirin, soy sauce and mushrooms and simmer for five minutes.
In a small bowl, mix a ladleful of the hot broth with the miso paste, then pour back into the soup, whisking well.
Cut the salmon into three centimetre cubes and poach gently in the broth for four minutes or until just pink inside. Add the snow peas after two minutes' cooking.
Cook the noodles in boiling water for one minute, drain and divide between two large soup bowls.
Scatter with baby spinach leaves and ladle broth, salmon, mushrooms and snow peas on top - the spinach will wilt on the way to the table. Scatter with spring onions and serve.
- Main Ingredients - Fish, Noodles
- Cuisine - Japanese
- Course - Starter/Entree
- Occasion - Midweek dinner