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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.

HealthySoupJapaneseSeafoodNoodlesSalmon

Estimated Nutrition

Per Serving Total
Calories 587.1 kcals 2348.4 kcals
Carbohydrates 31.2 grams 124.6 grams
Fat 29.6 grams 118.4 grams
Protein 48.8 grams 195.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
50
ml
Mirin
50
ml
Dark Soy Sauce
GrainsCereals
250
g
Udon Noodles
LegumesPulses
100
g
Firm Tofu
Cubed
Liquids
1.5
l
Dashi Stock
Alternatively miso stock from sachet
NutsSeeds
1
g
Japanese Seven-Spice Powder
To taste
1
bunch
Coriander
Leaves for garnish
OilsFats
1
tbsp
Sunflower Oil
Seafood
800
g
Salmon Fillet
4 x 200g pieces, skin on, scaled and pin-boned
Vegetables
6
piece
Spring Onions
Sliced
1
bunch
Wakame Seaweed
A few strands
1
piece
Pak Choi
Broken into separate leaves
0.25
piece
Mouli
Peeled and julienned

Steps

  • 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.