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.
| 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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Ingredients
- 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
Servings:
Instructions
- 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.
Recipe Notes
Check the finished dish before adding salt as the miso broth and soy sauce are both salty.
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