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.