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Miso broth with sesame salmon & udon noodles

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1.5L (6 cups) water
  • 1 tablespoon Massel chicken style 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 tablespoon sesame seeds
  • Soy sauce, to serve
  • Shallot, extra, thinly sliced, to serve


  • 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.

Source: taste.com.au


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