Grilled Salmon with Japanese Seven-spice with Miso Broth

Ingredients

Contains: wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g/9oz udon noodles
• 1.5 litre/2½ pints dashi or miso stock
• 50ml/2fl oz mirin
• 50ml/2fl oz dark soy sauce
• 100g/3½oz firm tofu
• 6 spring onions
• a few strands wakame seaweed
• 1 pak choi
• 4 x 200g/7oz salmon
• 1 tbsp sunflower oil
• Japanese seven-spice powder (available from specialist suppliers online and Asian stores), to taste
• ¼ mouli, peel
• few coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the wakame in a bowl, cover with water and soak for 10 minutes until softened, then drain and squeeze dry. Peel the mouli and cut it into thin matchsticks. Slice the spring onions, chop the coriander, cut the pak choi into quarters and cut the tofu into small cubes.

2. Heat the grill to high and line a tray with foil. Pat the salmon dry, brush it all over with the sunflower oil and sprinkle with Japanese seven-spice powder to taste.

3. Grill the salmon 4 to 5 minutes per side until the thickest part reaches 145°F (63°C) or the flesh is opaque and flakes easily. Rest for 3 minutes.

4. Pour the dashi or miso stock into a large pan with the mirin and dark soy sauce. Bring to a gentle simmer over medium heat.

5. Add the tofu and pak choi to the simmering broth and cook for 3 minutes until the pak choi is just tender.

6. Add the drained wakame and the sliced spring onions to the broth and heat through for 1 minute.

7. Bring a pan of water to the boil, add the udon noodles and cook for 2 to 3 minutes until tender. Drain and divide between four warm bowls.

8. Ladle the hot broth, tofu and pak choi over the noodles. Top each bowl with a piece of salmon, mouli matchsticks and coriander, and serve with extra seven-spice to taste.