Poached Salmon in Miso Soup

with Udon Noodles.

I like to use a lighter coloured miso, like a rice & soy miso paste.

1 cup miso paste

1 tbspn mirin

1 tbspn minced garlic

1 tbspn finely sliced ginger

1 tbspn bonito flakes

1 cup shitake mushrooms sliced

1 cup button mushrooms sliced

1 tbspn umeboshi vinegar

1 tspn sesame oil

1 tbspn soy sauce

1 fillet salmon chopped into chunks

1 cup shimenji mushrooms sliced

2 tbspn chopped spring onions

250g udon noodles

1 tspn sea salt

6 cups purified water

black pepper to taste

In a large heavy based saucepan begin with your water & heat over a medium flame. Add in your garlic, ginger, bonito flakes, salt & mushrooms & cook for 5 minutes. Mix your miso paste with a little of the stock that you have been creating in the large saucepan in a separate bowl until you have a creamy consistency. When the stock is at a steady simmer add in your noodles & salmon, about 4 minutes before serving. Then stir in your miso & season with mirin, soy & umeboshi vinegar. When the salmon is perfect begin serving into bowls & top with black pepper, tiny drizzle of sesame oil & black pepper.

Serves 4.

©Eco Living Magazine.