Salmon and miso noodle soup
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.
Photo: Marina Oliphant
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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.