Ingredients
- 18 dried shiitake mushrooms
- 375ml (11/2 cups) boiling water
- 2 tablespoons barley miso paste
- 2L (8 cups) water
- 6 20 x 20cm nori sheets (toasted seaweed)
- 6 (about 180g each and 2cm thick) salmon fillets, skin removed
- 5cm piece fresh ginger, peeled, thinly sliced
- 3 garlic cloves, thinly sliced
- 60ml (1/4 cup) soy sauce
- 250g dried udon noodles
- 6 green shallots, trimmed, thinly diagonally sliced
- Pinch of salt
Method
- Step 1Place mushrooms in a heatproof bowl and pour over the boiling water. Set aside for 10 minutes or until mushrooms are soft. Drain, reserving the liquid. Thinly slice and set aside.
- Step 2Meanwhile, place the miso paste in a small jug, add 1 cup of the water and stir until paste is diluted. Set aside. Place 1 sheet of nori on a clean flat surface. Place 1 piece of salmon on the edge of the nori sheet. Fold the nori sheet over the salmon and roll up tightly to form a parcel. Repeat with the remaining salmon and nori sheets.
- Step 3Arrange salmon parcels, seam-side down, in a 25cm (base measurement) bamboo steamer basket. Add enough water to a medium wok to reach a depth of 5cm (about 3 cups) and bring to the boil over high heat. Reduce heat to medium-high and place steaming basket over the water. Cover tightly and steam for 4 1/2 minutes for medium or until cooked to your liking.
- Step 4While salmon parcels are cooking, place reserved mushroom liquid, remaining water, ginger, garlic and soy sauce in saucepan. Bring to the boil over high heat. Add the noodles and cook, uncovered, stirring occasionally, for 5 minutes or until noodles soften. Remove from the heat and stir in sliced mushrooms, miso liquid and green shallots. Taste and season with salt.
- Step 5To serve, slice each salmon parcel diagonally into 3 equal pieces. Use tongs to divide noodles among shallow serving bowls and ladle over the hot miso broth. Arrange salmon over the noodles and serve immediately.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2031 kj
Energy
21g
Fat Total
5g
Saturated Fat
6g
Fibre
56g
Protein
117mg
Cholesterol
1147.52mg
Sodium
2g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
You can carry out steps 1 and 2 up to 2 hours ahead. Place the salmon on a plate and cover with plastic wrap. Place in the fridge until required. Continue from step 3, 30 minutes before serving. Nori sheets and dried udon noodles are available from most supermarkets and Asian grocery stores.
- Author: Amanda Kelly
- Image credit: Chris Chen
- Publication: Australian Good Taste
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