- 1.5L (6 cups) water
- 1 tablespoon Massel chicken style stock powder
- 100g (1/3 cup) white miso paste
- 2 x 200g pkts shelf-fresh udon noodles
- 3 shallots, trimmed, cut into 4cm pieces
- 1 bunch baby choy sum, trimmed, cut into 5cm pieces
- Olive oil spray
- 2 (about 210g each) salmon fillets, skin removed
- 1 tablespoon sesame seeds
- Soy sauce, to serve
- Shallot, extra, thinly sliced, to serve
- Step 1Place water and stock powder in a large saucepan over high heat. Bring to boil. Add miso paste and stir until the miso dissolves. Reduce heat to medium-low and hold at a gentle simmer.
- Step 2Add the noodles and cook for 1-2 minutes or until just soft. Add the shallot and choy sum and cook for 1 minute or until the choy sum just wilts.
- Step 3Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 2-3 minutes each side for medium or until the fish flakes easily when tested with a fork. Sprinkle with the sesame seeds.
- Step 4Flake the salmon into large pieces. Divide the broth and noodles among serving bowls. Drizzle with soy sauce and top with extra shallot.
- High protein
- Low fat
- Low kilojoule
- Lower gi
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Brett Stevens
- Publication: Australian Good Taste