Poached Salmon in Miso Broth with Udon Noodles
By chef Marco Giampaoli
Tender salmon poached in an aromatic miso broth with udon noodles. A warming bowl inspired by Japanese cuisine.
- 19 min
- total
- Medium
- level
4 min prep · 15 min cook
What you will need
-
Salmon 100 g -
Stir-fry Noodles 100 g -
Miso paste 0.5 tbsp -
Vegetable bouillon 0.5 pcs -
Ginger 20 g
-
Soy Sauce 0.5 tbsp -
Garlic 0.5 clove -
Spring Onion 0.25 pcs -
Sesame Oil 0.5 tbsp -
Sesame Seeds 5 g
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍜✨
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Slice the garlic and ginger. Peel and slice the garlic; peel the ginger and slice it into rounds.
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Bring the broth to a boil. In a pot, bring the broth (or bouillon dissolved in water) to a boil over low heat and add the ginger, garlic, and soy sauce.
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Stir in the miso paste. Add the miso paste and mix it in well, keeping the broth at only a gentle simmer.
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Poach the salmon. Submerge the salmon fillets in the broth and poach them over low heat for about 8-10 minutes, until cooked through but still juicy.
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Cook the udon noodles. Meanwhile, cook the udon noodles according to the package instructions, then drain and rinse under cold water.
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Remove the ginger and garlic. Remove the cooked salmon and take the ginger slices and garlic out of the broth.
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Season the broth. Add the sliced spring onion to the soup and, if desired, sesame oil.
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Serve the miso soup with salmon. Divide the noodles among bowls, add the salmon, ladle over the broth, and garnish with sesame seeds 🍽️✨
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