4 spring (green) onions, trimmed and cut into 3 cm lengths
1 bunch baby spinach, trimmed
Olive oil spray
2x 150g (approx.) salmon fillets, skin removed, each fillet cut into 4 pieces cross-ways
1 tablespoon sesame seeds
Extra spring (green) onions, thinly sliced, to serve
Method
Place chicken stock in a large saucepan and bring to the boil. Add miso paste and stir until it dissolves. Add Less Salt Soy Sauce. Reduce heat to a gentle simmer
Add the noodles and cook until just soft (1-2 minutes). Add the spring onion and cook for about 1 minute. Add the spinach and turn off the heat. (The spinach will cook in the hot broth)
Heat a non-stick fry pan over medium/high heat. Spray with the oil. Cook the salmon pieces for 2-3 minutes each side for medium or until the fish flakes easily when tested with a fork
Flake the salmon into large pieces with a fork. Divide the broth and noodles among serving bowls. Place salmon pieces on top
Drizzle with extra soy sauce and top with extra sliced spring onions. Sprinkle with the sesame seeds
Tips & Hints
Variation: substitute either Kikkoman Regular or Gluten Free Naturally Brewed Soy Sauce if desired. Substitute dried udon noodles if desired. Cook according to directions on pack
