Salmon and Miso noodle soup

Serves: 2

Style: Soup

Difficulty: Easy


180g Hakubaku Organic Soba noodles
500ml water
5g dashi powder
1 tbsp mirin
1 tbsp soy sauce
6 dried shitaki, soaked and thinly sliced
1 tbsp white miso
100g baby spinach leaves
2 spring onions, finely sliced
2 salmon fillets, boned and skinned
1 tsp sugar
1 tbsp mirin
2 tbsp soy sauce
1 tbsp vegetable oil


Salmon and Miso noodle soup


Combine sugar, mirin and soy sauce. Coat the salmon well and set aside.
For soup. Bring water to the boil, then add dashi powder, mirin, soy sauce and mushrooms and simmer
for 2 minutes. Mix a ladleful of the broth with the miso, then pour back into the soup, whisking well.
Heat the oil in a non‐stick frypan and cook the drained salmon on both sides until browned but still pink
Cook the noodles in boiling water for 3 minutes, drain and divide between two deep plates. Divide
spinach leaves into 6 piles and using tongs, dunk each stack into the soup for a few seconds until wilted,
then place to the side of the noodles. Place fish on noodles, and ladle soup over the top. Garnish with
spring onion.



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