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Speedy salmon and miso noodles
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500ml Cooks’ Ingredients vegetable stock
5cm piece root ginger, peeled and shredded
220g pack Scottish salmon tail fillets, skinned
2 tsp Cooks’ Ingredients shichimi togarashi
2 tsp Cooks’ Ingredients red miso
300g pack fresh egg noodles
200g pack rainbow stir fry
Thai basil leaves, to serve
1. Put the stock in a large saucepan along with the ginger, cover and bring to a simmer. Simmer for 5 minutes.
2. Meanwhile, sprinkle the top of the salmon with shichimi togarashi and cook in a frying pan for 5 minutes on each side, seasoned side first, until cooked through.
3. Stir the miso paste into the stock, then add the noodles and vegetables. Simmer gently for 5 minutes until piping hot.
4. Transfer to 2 serving bowls and top with the salmon. Scatter with basil and serve immediately.
This recipe first appeared in Waitrose & Partners Health, New Year 2019 issue.
Typical values per serving:
This recipe was first published in January 2019.