Miso poached salmon with udon
2 cup(s), (500ml)
¼ cup(s), (60g)
Kan Tong Noodles, Udon, Wok-Ready
skinless salmon fillet(s)
400 g, cut into 2cm pieces
1 bunch(es), cut into 4cm pieces
115 g, halved diagonally
baby spinach leaves
2 individual, thinly sliced
1 medium, wedges, to serve
- Combine stock, miso and 2 cups (500ml) boiling water in a large saucepan. Bring to the boil over high heat and add noodles. Reduce heat and simmer, uncovered, for 1 minute.
- Add salmon and simmer, covered, for 2 minutes. Add broccolini and corn and simmer, covered, for 1–2 minutes or until salmon is just cooked through and broccolini is tender.
- Add spinach and set aside, covered, for 1 minute or until spinach has wilted.
- Sprinkle soup with shallots and serve with lemon wedges.