Miso Soup with Salmon and Noodles
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Miso soup with salmon and noodles
Ingredients
- Kombu Seaweed - 1 piece
- Bonito flakes - 0.7 oz
- Salmon - 7.1 oz
- Egg noodles for wok - 7.1 oz
- Scallions - to taste
- Miso Paste - 3 tablespoons
- Wakame Seaweed - 3.5 oz
- Salt - to taste
Step by Step guide
Step 1
In a pot, place a piece of kombu seaweed and bonito flakes, pour in 4 cups of water, bring to a boil, reduce heat and simmer for about 5 minutes.
Step 2
Then strain the resulting broth, pour it back into the pot, add cubed salmon, and cook until the fish is done.
Step 3
In a separate bowl, take some of the broth, dissolve the miso paste in it, and pour the mixture back into the soup.
Step 4
Add a teaspoon of dried wakame seaweed. Turn off the heat. Meanwhile, cook the egg noodles. Let the soup sit for 3-4 minutes to allow the seaweed to rehydrate.
Step 5
Chop the green onion. In soup bowls, place the cooked noodles, pour the soup over, and sprinkle with green onion on top.
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