Dinner
Salmon, Miso & Noodle Broth
Recipe by John Torode
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Ingredients
- 4 bundles of egg noodles
- 2 portions of salmon (skin on or skin off)
- 1 thumb ginger, finely sliced
- 2 spring onions, cut into pieces
- 1 sachet of miso soup
- 1 large pak choy, split
- 1 large chilli, sliced
- 600ml boiling water
To garnish
- Beansprouts
- Nori seaweed
- Chillis
- Spring onions
Utensils
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Step 1
Place the noodles into the pan and add the sachet of instant miso.
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Step 2
Take the integrated steamer and place in it the salmon, skin side up so it steams. Now add the pak choy, top with the ginger and the spring onions and the sliced chilli. Squeeze over a little lime.
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Step 3
Place the integrated steamer in the pan, so it sits above the noodles. Pour in the water and pop the lid on top. Place on the stove and cook on a medium heat for 8 minutes.
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Step 4
Remove from the stove, drizzle with some soy sauce. To serve, place in a bowl, garnish and enjoy!
