Grilled Salmon with Japanese Seven-Spice with Miso Broth

Udon noodles in a light miso broth with wakame seaweed and tofu, topped with spiced griddled salmon and mouli.

Healthy Soup Japanese Seafood Noodles Salmon

Estimated Nutrition

Calories

587.1

kcal / serving

2348.4 kcal total

Carbs

31.2g

per serving

124.6 g total

Fat

29.6g

per serving

118.4 g total

Protein

48.8g

per serving

195.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Mirin

Dark Soy Sauce

GrainsCereals

250

Udon Noodles

LegumesPulses

100

Firm Tofu

Cubed

Liquids

1.5

Dashi Stock

Alternatively miso stock from sachet

NutsSeeds

Japanese Seven-Spice Powder

To taste

bunch

Coriander

Leaves for garnish

OilsFats

tbsp

Sunflower Oil

Seafood

800

Salmon Fillet

4 x 200g pieces, skin on, scaled and pin-boned

Vegetables

piece

Spring Onions

Sliced

bunch

Wakame Seaweed

A few strands

piece

Pak Choi

Broken into separate leaves

0.25

piece

Mouli

Peeled and julienned

Method

Plunge udon noodles into a pan of boiling water.

Cook noodles for 4 minutes, drain, and refresh in iced water.

Combine dashi stock, mirin, soy sauce, tofu, spring onions, and wakame in a saucepan and simmer for 4 minutes.

Add pak choi to the broth and allow to wilt for 2 minutes.

Preheat a griddle pan and brush salmon with oil and seven-spice powder.

Grill salmon skin-side down for 3 minutes, then turn and cook for 2 minutes.

Warm noodles in the broth and ladle into bowls.

Place salmon on top and garnish with mouli and coriander.