Miso Salmon Noodle Bowl

Method

1. Step 1 of 10

   Grate the ginger and slice the garlic.

   • fresh ginger
   • garlic

   

2. Step 2 of 10

   Slice the spring onions into thin rounds and quarter the pak choi lengthways.

   • spring onions
   • pak choi

   

3. Step 3 of 10

   Warm the sesame oil in a wide pan and soften the ginger and garlic for 1 minute.

   • sesame oil
   • fresh ginger
   • garlic
   1 min

   

4. Step 4 of 10

   Pour in the stock and soy sauce and bring to the boil.

   • vegetable stock
   • soy sauce

   

5. Step 5 of 10

   Turn down to a bare simmer and slide in the salmon fillets.

   • salmon fillets, skinless

   

6. Step 6 of 10

   Poach for 8 minutes, until the salmon reaches 63 °C and is opaque through.

   • salmon fillets, skinless
   63 °C / 145 °F8 minFin fish to 63 °C / 145 °F

   

7. Step 7 of 10

   Lift the salmon out onto a plate and break it into large flakes.

   • salmon fillets, skinless

   

8. Step 8 of 10

   Add the noodles and pak choi to the broth and cook 4 minutes until tender.

   • dried ramen noodles
   • pak choi
   4 min

9. Step 9 of 10

   Take the pan off the heat and stir in the miso paste until dissolved.

   • white miso paste

10. Step 10 of 10

    Divide between two bowls, top with the salmon, spring onions and sliced chilli.

    • dried ramen noodles
    • salmon fillets, skinless
    • spring onions
    • red chilli