This fine swine loves an easy meal that tastes delicious but doesn't have you stewing over a pot in this heat. This is where the Miso Salmon Udon Noodle Broth sways onto the scene. This jazzy number is bound to impress others, yet it is so easy to prepare. One could make this dish, with a trotter tied behind their back or perhaps after swilling a few wines at a lunch work function (using a knife in these conditions is not recommended however).
Miso Salmon Udon Noodle Broth with Bok Choy, Ginger & Chilli.
Feeds: 4 Hungry Piglets.
Prep Time: 10 Mins. Cooking Time: 15 Mins.
Ingredients for Broth Goodness:
4 x 200g Salmon Fillets (skin on)
1 x Bok Choy Bunch
1 x Broccoli
1 x 4 cm Ginger Thumb
½ x Mint Bunch
½ x Coriander Bunch
1 x Tbs Gourmet Stock
1 x Packet Udon Noodles
1 x Red Chilli
1 x Litre Water (to make up stock with)
2 x Tbs Miso Paste
1 x Tbs Sesame Oil
Directions for Making Broth of Glory:
- Peel and finely slice your fresh ginger & finely dice your red chilli (the heat of the chilli really softens in the broth so you can add a little more than you normally do without your snout being blown off piglets).
- Chop your broccoli into small trees (you may have to halve some of your trees to make them extra small).
- Chop the base off your bok choy and discard, then chop your leaves off the stem. Finely slice your stem into thin strips and do the same with your bok choy leaves.
- Roughly chop your mint and coriander – discarding the stems of your mint.
- Heat up your wok with your miso paste (2 Tbs) and pour in 1 Litre of Water and gourmet stock (1 Tbs). Heat until boiling.
- Reduce to a simmer and throw in your ginger and chilli.
- Add in your salmon fillets skin side down into the broth. The skin is important as it holds your salmon together whilst he bathes joyfully.
- Gently bathe your salmon with the broth (this is when you may softly sing the words “salmon you are beautiful, how I adore eating thee”) occasionally to make sure the top stays moist and poaches evenly. Poaching the salmon should take around 8-10 minutes. Gently poke the top of the salmon and he should be a nice spongy texture once ready.
- Take out your salmon once poached (should be lightly pink in the middle and cooked on the outside) and place on a plate with a drizzle of your miso broth to keep him moist. Allow him to cool whilst you tack on with the rest.
- Throw your broccoli and udon noodles into the broth closely followed around 2 mins later with your bok choy. Once bok choy and broccoli is softened to a light crunch remove pan from the heat. Mix through your fresh herbs and prepare to serve.
- Peel off and discard the skin off your cooled salmon and then gently break into flakes of moist, coral coloured delight.
- Drizzle your bowls with the sesame oil and use a paper towel to rub the oil around your bowls to flavour them.
- Place in the bowls the contents from your miso broth, finish with the salmon flakes and then drizzle over some of the miso broth.
Serve with a garnish of coriander leaves and a casual attitude because, that was pretty darn straightforward to make. Oink.