Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4-6 people
Cuisine: Main
Skill Level: Easy
INGREDIENTS
- 2 (about 210g each) salmon fillets, skin removed
- 1 bunch baby choy sum, trimmed, cut into 5cm pieces
- 2 x 200g pkts shelf-fresh udon noodles
- 100g (1/3 cup) white miso paste
- 5L (6 cups) water
- 1 tbsp chicken stock powder
- 250g edamame
- 250g mushrooms (your choice)
- 3 shallots, trimmed, cut into 4cm pieces
- Olive oil spray
- 1 tbsp sesame seeds
- Soy sauce, to serve
- Shallot, extra, thinly sliced, to serve
METHOD
- In a large saucepan over high heat, boil water and stock powder. When boiling, add the miso paste and stir until it dissolves. Reduce heat to medium-low and hold at a gentle simmer.
- Add the noodles and cook for 1-2 minutes or until just soft. Add the choy sum, edamame. mushrooms and shallots then cook for another 5 minutes or until the vegetables are cooked.
- Meanwhile, spray a non-stick frying pan with oil then place over medium-high heat. Cook the salmon for 2-3 minutes each side for medium or until the fish flakes easily, then sprinkle with the sesame seeds.
- Divide the broth and noodles among serving bowls. Dash with soy sauce then flake the salmon into large pieces over the broth and noodles. Top with extra shallots, then enjoy!
SHOPPING LIST
Camberwell Market Seafoods or Kingfisher
- Skinless salmon fillets
Camberwell Market Fruit & Veg
- Edamame
- Mushrooms
- Baby choy sum
- Shallots
- Sesame seeds
Pantry
- Udon noodles
- White miso paste
- Chicken stock powder
- Soy sauce
- Olive oil spray
