Poached Salmon in Miso Broth with Udon Noodles

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍜✨

Slice the garlic and ginger. Peel and slice the garlic; peel the ginger and slice it into rounds.

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.

Stir in the miso paste. Add the miso paste and mix it in well, keeping the broth at only a gentle simmer.

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.

Cook the udon noodles. Meanwhile, cook the udon noodles according to the package instructions, then drain and rinse under cold water.

Remove the ginger and garlic. Remove the cooked salmon and take the ginger slices and garlic out of the broth.

Season the broth. Add the sliced spring onion to the soup and, if desired, sesame oil.

Serve the miso soup with salmon. Divide the noodles among bowls, add the salmon, ladle over the broth, and garnish with sesame seeds 🍽️✨