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Spiced salmon udon broth with shiitake and crispy salmon skin
Serves 4 Starters and mains
Ingredients
- 30g dried shiitake mushrooms
- 270g Akagi Joshu Udon
- 500ml Mizkan Oigatsuo Tsuyu No Moto Bonito Soup Base
- 2tbsp Clearspring Organic Brown Rice Miso Paste
- 50ml Mizkan Honteri Mirin-Fu
- 50ml Clearspring Organic Yaemon Tamari Soya Sauce
- 100g Clearspring Organic Japanese Silken & Smooth Tofu, drained and diced
- 4 x 200g salmon fillets
- 1tbsp vegetable oil 6 spring onions, trimmed and sliced
- 6 spring onions, trimmed and sliced
- 1tbsp Clearspring Japanese Green Nori Seaweed Sprinkle
- micro herbs (optional)
Method
Place the shiitake mushrooms in a bowl and pour over 150ml boiling water. Set aside for 20 minutes until they are softened. Drain the liquid and reserve it. Remove the mushroom stalks and discard, and thinly slice the flesh. Set aside.
Plunge the udon noodles into a large saucepan of boiling water, return to the boil and simmer for 4 minutes until they are tender. Drain and refreshimmediately under cold water, shake the noodles dry and set aside until ready to serve.
Put the soup base into a saucepan with the reserved mushroom liquid, 1.5 litres cold water, the miso paste, soy sauce and mirin. Bring to the boil, stir well to dissolve the miso and add the sliced mushrooms. Simmer gently for 5 minutes.
Meanwhile, brush the salmon very lightly with oil and season the skin with a good pinch of sea salt. Heat a griddle pan or heavy-based frying pan until hot. Add the salmon, skin-side up and sear the flesh for 30 seconds, then turn and cook, skin-side down, for 4-5 minutes, until the skin is crisp and golden and the flesh just firm.
Transfer the salmon to a plate, skin-side up. Very carefully pull away the skin. If it is crispy, simply cut it into strips; if it is still a little soft, return it to the hot pan and cook a little longer until it is crisp and then cut into strips.
Divide the noodles among deep, warmed soup bowls and top with the tofu and springonions. Pour in enough stock to cover the noodles and top with the salmon, crispy skin and some seaweed sprinkles, adding a few micro herbs, if wished.
Note: If you have cooked the noodles ahead of time and they have stuck together, pour a little boiling water through them in a colander to both separate and warm them through.
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