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Japanese Noodle Broth with Salmon & Spinach

Japanese Noodle Broth
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Credit: A Richard Whitbread
Recipe by: Kikkoman
kikkoman.com.au
Average: 4 (1 vote)
321 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 minutes
Cook:  5 minutes
Serves:  4

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Japanese Noodle Broth with Salmon & Spinach
Ingredients:
Method:
  1. 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
  2. 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)
  3. 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
  4. Flake the salmon into large pieces with a fork. Divide the broth and noodles among serving bowls. Place salmon pieces on top
  5. 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

Reviews for Japanese Noodle Broth with Salmon & Spinach

4
Average: 4 (1 vote)