Salmon with Miso Broth and Noodles
Cooking for one is something I enjoy doing as it gives me the chance to experiment with a few ingredients or even some leftovers. It also helps use up any small leftovers that might otherwise go to waste.
Salmon
This salmon with miso broth and noodles is the result of one such cook up. One tiny piece of salmon from the freezer and a few bits of leftover vegetables. This is an updated recipe from the original post when I first made this dish. I’ve added in a few extra ingredients – rice wine, garlic and fresh ginger.
Miso
Miso soup has become a real favourite of mine – it was a real saviour for me on a sailing trip in New Zealand. It’s the perfect antidote for a queasy stomach on a cold windy day with rough seas. It’s since become a store cupboard staple and is a perfect partner for the salmon.
I used udon noodles as that’s what I had in the cupboard but the dish will work well with any noodles. The recipe gives quantities for one although it can be easily scaled up. If you’re not keen on miso then chicken stock or vegetable stock will also work well.
I like to pan fry the salmon with the ginger, garlic and spring onion before adding to the broth but you make this a one pan dish by adding all the ingredients to the miso.
| Servings | Prep Time |
| 1 | 10 minutes |
| Cook Time |
| 7-10 minutes |
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I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
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- 75g g noodles I used soba noodles but any noodles will work.
- 200ml miso broth
- 1 boneless skinless salmon fillet
- 1-2 spring onions sliced Reserve some for garnishing.
- 1 garlic clove - sliced
- 1 small piece of ginger - chopped
- 1/4 red chilli chopped
- 1 tbsp soy sauce
- 1 tbsp Chinese rice wine
- 1 tsp honey
- juice of 1/4 lime
- 2 tbsp coriander chopped
- freshly ground black pepper
- Add 200 ml of boiling water to a pan and add the miso paste. Heat over a gentle heat to dissolve and add the soy sauce, rice wine, honey and lime juice. Add the noodles and cook according to the instructions on the packet. Udon noodles normally take around 7 minutes. Add the chopped coriander and mix well. add the salmon, soy sauce, spring onion, chilli and ginger - cook for 4-5 minutes or until salmon is cooked.
- In a separate frying pan, heat a tsp oil over a medium heat, add the salmon and cook for 5-6 mins, turning once. The ginger, garlic, chilli and spring onion can be added for 1-2 minutes - otherwise add straight into the miso broth with the other ingredients.
- Add the cooked noodle broth to a bowl, place the cooked the salmon on top sprinkle on the remaining spring onion Season with black pepper serve with additional lime wedges.
Check the finished dish before adding salt as the miso broth and soy sauce are both salty.
For further information on using up leftovers see the Zero Waste Scotland website
I’ve added this recipe to the Recipe of the Week link on Emily Leary’s blog, A Mummy Too.
