Prep:  10 minutes
Cook:  5 minutes
Serves:  4
Average: 4 (1 vote)
Recipe by: Kikkoman
A delicious recipe and shows you how to make a Japanese Noodle Broth soups.
Credit: A Richard Whitbread

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Japanese Noodle Broth with Salmon & Spinach
  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
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