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.
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 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.
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.