UDON NOODLES IN MISO BROTH

Ingredients

2 tbls miso seasoning 200 g udon noodles, cooked 50 g tofu 1 tbls seaweed thinly sliced fresh salmon fillet (150g – 200g each) spring onion, finely diced

Cooking Instructions

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.

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