A while back I shared my love for one of my favourite recipe books, The Kitchen Revolution and now I’m going to share one of my favourite recipes from it, a Japanese-style noodle soup with salmon and miso paste.
I come back to this soup again and again because of how easy and delicious it is, and I usually have all the ingredients stashed away in the cupboard or fridge. Well, almost always. The last time around (pictured above), I only had one salmon fillet and didn’t have any soya beans or pickled ginger. Or any noodles for that matter.
But I didn’t let that stop me. Instead of noodles, I cooked some jasmine rice, and poured the stock over it, an adaptation that worked quite well. I also added a handful of mushrooms and a pepper, because there are very few recipes that can’t be improved with extra veg.
While all this means the above picture might not be the most accurate depiction of the recipe, hopefully it will give you an idea of how adaptable this recipe is, and just why I keep coming back to it again and again.
4 salmon fillets
juice of 1 lime
2 tsp sesame seeds
pinch of chilli powder
2 tbsp groundnut oil
1 small onion, finely chopped
1 can bamboo shoots
1ltr chicken stock
2 tbsp soy sauce
300g dried noodles
200g frozen soya beans
1-3 tbsp miso paste
1/2 tbsp sesame oil
bunch of spring onions, sliced
pickled ginger (optional)
1.) Slice the salmon fillets and toss in a bowl with the lime juice, sesame seeds and chilli powder. Leave to marinate.
2.) Heat the groundnut oil in a wok or saucepan and fry the onions and bamboo shoots over a high heat.
3.) Pour over the stock and add the soy sauce. Bring to the boil, then lower to a simmer.
4.) Add the noodles and the soya beans to the wok (Note: the recipe has you add the noodles separately, which allows greater control over how the noodles are cooked. I am lazy, and prefer to keep it to just one pan). I’m also assuming the noodles take about 4 minutes; if yours take longer (or less: you could use straight-to-wok noodles) adjust the time accordingly.
5.) Just before the noodles are done, add the miso paste, and tip in the salmon and its marinade. Continue to cook until the noodles and salmon are cooked through.
6.) Serve drizzled with sesame oil and chilli oil, and topped with the spring onions and picked ginger, if using.