Salmon and miso noodle soup

all details

Make a simple miso broth, then cook everything but the noodles in the broth for a quick lunch or supper. You can find instant dashi, miso and mirin at Asian supermarkets and Japanese stores.

Salmon and miso noodle soup
Photo: Marina Oliphant

Ingredients

  • 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

Method

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 threecentimetre 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.

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  • Main Ingredients - Fish
  • Cuisine - Japanese

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3 reviews so far

  • Rating: 0.5 out of 5 stars

    Every Japanese cook knows that miso goes in AFTER the cooking process because it must not be overheated. Miso is also not used as a base for noodle soups just as salmon is not included in noodle soups in Japan. Why make up 'Japanese inspired' recipes without understanding the ingredients or the cuisine? SMH go to a chef who knows what he or she is doing.

    Commenter
    A7
    Location
    Melbourne
    Date and time
    April 19, 2013, 1:07PM
  • Rating: 2.5 out of 5 stars

    Correct me if I'm wrong Your Highness A7 but if the dish was 'Japanese inspired' and had everything exactly as a Japanese dish would have, wouldn't it just be a 'Japanese dish'? Not very inspired huh... Buuuut haters gonna hate. Thanks for the tip with the miso though bro and thanks Jill Dupleix for the inspiration, can't wait to try it.

    Commenter
    IronChefReservoir
    Location
    Melbourne
    Date and time
    November 07, 2013, 3:41PM
  • Rating: 5 out of 5 stars

    As soon as I saw this recipe, I thought WOW! Some of my most favourite things all together in a meal I can prepare in a flash on a weeknight. This is an absolute winner, thanks Jill, we are having it tonight and possibly many Friday nights to come. Love it!

    Commenter
    Pixel
    Location
    Adelaide
    Date and time
    November 15, 2013, 4:31PM

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