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Udon noodles in miso broth

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 tablespoons miso paste
2 cups bonito-flavoured soup stock
200 g udon noodles, cooked
50 g tofu, cut into tiny cubes
1 tablespoon wakame seaweed
50 g paper-thin slices of fresh salmon

For garnishing: 1 spring onion, shredded

Method

Mix the miso to a paste with a little of the soup stock and set aside.
Heat the remaining stock with the noodles. Stir in the tofu and wakame and simmer until the wakame expands.
Whisk in the miso paste until smooth and heat through, but do not boil.
Add the salmon.
Garnish with spring-onion shreds.