This miso noodle soup is a delicious brothy Japanese dish made with wild salmon, bone broth, vegetables and noodles. Warming and nourishing, it is a soup rich in quality protein and full of gut-supporting probiotics. Do not boil the miso paste when preparing this dish as it will destroy the healthy fermented bacteria.
It is a flexible recipe, you can use lots of different green veggies in place of the edamame beans, such as bok choy, broccolini, snow peas or baby spinach. All would be delicious! If you don’t like spicy food just leave out the chilli flakes. Use your favourite noodles in the soup, including soba, udon, shirataki or rice noodles.
Miso Noodle Soup with Sesame Salmon
Ingredients
- 4 cups (1 litre) chicken bone broth
- 100 grams fresh shitaake mushrooms ,or any other type of mushroom
- 1 tbsp finely grated fresh ginger
- 1 tbsp tamari
- 1/2 tsp chilli flakes
- 2 tsp coconut sugar, maple syrup or monkfruit
- 4 large eggs
- 300 grams soba noodles ,or ramen, shirataki or rice noodles
- 300 grams wild salmon fillets
- 1/2 tsp salt
- 2 tbsp sesame seeds
- 1 tbsp avocado oil ,or coconut oil
- 1 cup edamame beans ,or bok choy
- 2 tbsp shiro (white) miso paste
- 1/2 cup shallots ,finely sliced
- 2 sheets nori seaweed ,cut into matchsticks with scissors
- 2 tbsp toasted sesame oil
Instructions
- In a large pot bring the chicken broth, sliced mushrooms, ginger, tamari, chilli flakes and coconut sugar to a simmer and cook for 10 minutes.
- In the meantime cook the noodles according to the packet instructions, drain and set aside. Also, boil the eggs for 5 minutes for soft boild eggs, let cool a little and then peel and slice in half.
- Rub the skin side of the salmon with salt. Lay the sesame seeds over a large plate and press the flesh side of the salmon into the seeds. Heat the avocado oil in a large frypan over a medium-high heat and cook the salmon skin side down for 4 minutes, pressing down with a spatula. Turn the salmon and cook for another 2 minutes. Remove the salmon fillets from the pan and slice.
- While the salmon is cooking add the edamame (or other green vegetables) to the broth and simmer for 4 minutes.
- Ladle 1/2 cup of the broth into a mug or small bowl and stir in the miso paste until dissolved. Stir the miso back into the soup but do not boil as it will destroy the nutritional benefits of the miso. Taste the broth for salt and chilli.
- Put some noodles into the bottom of each bowl, ladle over the hot soup, then top with salmon, eggs, shallots, nori and drizzle with sesame oil.
Optional ideas:
- Add your favourite greens to the soup along with or in place of the edamame beans. Bok choy, broccolini, snow peas or baby spinach leaves would all be lovely.
- Make this a vegetarian soup by replacing the salmon with tempeh or tofu and using vegetable stock instead of chicken broth.
- Add some dried seaweed, such as wakame or kombu, to the broth when adding the mushrooms
- Leave out the chilli if you don't like spicy food.
- Add some coriander leaves.
