Salmon Noodle Soup is a great way to use salmon fillets. Our Edo mix enhances the flavours of the miso and teriyaki broth, making a wonderful Japanese style dish.
2-3g dried shitake mushrooms
200g Udon noodles
50g pak choi, cut into strips
approx. ½ tsp cooking oil
2 skinless salmon fillets
2 tbsp teriyaki sauce
750 ml chicken or vegetable stock, preferably homemade
1 tsp miso paste
12 pieces tinned bamboo shoots, drained
1-2 spring onions, trimmed and finely sliced
2 tsp Go Spice Edo mix
a splash of soy sauce for seasoning, if required
Place the dried mushrooms in a small bowl and pour over sufficient boiling water to cover them. Leave to soak for at least 30 minutes.
Cook the noodles in a large pan of boiling water until just tender. Add the pak choi for the final 2 minutes to cook until just tender. Drain and place under cold running water to stop the cooking process. Leave to drain.
Bring the stock to the boil in a large saucepan, turn the heat down to low, then whisk in the miso paste. Add the soaked mushrooms, including their stock, into the saucepan and stir.
Heat a frying pan until warm/hot and add a little cooking oil. Carefully wipe the oil around the pan with kitchen paper. Add the salmon fillets and cook for a couple of minutes on each side, or until opaque right through. Warm the teriyaki sauce in a small pan.
Divide the noodles and pak choi between 2 bowls and ladle over the stock. Top with the salmon, bamboo shoots and spring onion. Drizzle the warm teriyaki sauce over the salmon. Sprinkle the Edo mix over the top and serve. Add a splash of soy sauce if required.