Healthy but so comforting this is the ultimate meal to make on a cold winter evening. We love ours nice and spicy so top with lots of red chilli. We’re taking a Japanese inspiration here, and if you want to take it a step further you could use udon noodles rather that vermicelli. However, to keep it a little lighter we’ve chosen a lighter noodles.
Miso is a great store cupboard staple, if you try it and love it (which we hope you do) we’d suggest visiting a local oriental supermarket and getting a tub of the refrigerated stuff. You’ll normally be faced with three options red, white and yellow. We’d suggest going for a yellow but we’ve listed each miso’s quality below as a little guidance.
White Miso (Shiro Miso)
For white miso the soya beans have been fermented for less time and produce a sweeter, more mellow flavour. This paste can work quite nicely for dressings or lighter sauces.
Yellow Miso (Shinshu Miso)
This is similar to white miso, in that it is quite a mild taste, but it isn’t as sweet as white miso. Yellow is a great choice for soups and marinades. This is normally what they use in instant miso sachets.
Red Miso (Aka Miso)
This miso is fermented much longer and has a deeper saltier taste. It should be used sparingly as it can be a little overwhelming. It works great with hearty meats but is a little less versatile that yellow or white miso.
If you don’t have an oriental store nearby don’t worry. This recipe uses miso sachets which you can get at most supermarkets.
Whilst the soy cured egg is not necessary (the salmon is delicious anyway), it is well worth putting that little bit of extra effort in. There is something so comforting about a soft boiled egg and the salty soy just brings the flavours alive.
Timings: Half an hour for the soup, plus four hours to cure the egg
Ingredients (for 2):
- 1 litre of fish stock (we made our own but you can use a stock cube, just check the salt levels as this can be too much with the miso)
- 1 sachet of miso instant soup
- 1 basket of vermicelli noodles (100g)
- 50g Chard
- 3 Pak choi
- 1 red chilli
- 2 salmon fillets
- 2 eggs
- 50ml soy sauce
- 50ml mirin
- The egg takes about at least an hour to cure (ideally longer than this to take on the flavour but no longer than 4 hours) so firstly you should soft boil the eggs and immediately place into iced water. Once cooled peel and place in a food bag along with the soy and mirin to do its work.
- To start chop the chilli in half, add to the fish stock and heat on the hob. Once boiling add the miso soup sachet and leave on a simmer.
- Cook the vermicelli noodles according to the pack instructions (ours we just put in a bowl with boiling water and covered like you would cous cous.
- Now it’s time to pan fry the salmon. We do ours on a low-medium heat for around 4 minutes on the skin side, and then two on the flesh side (depending on how rare you like it). Cooking it this way stops the fish drying out, and also means you have time to get everything else prepared.
- Place the vermicelli noodles into your bowls and mix through the chopped chard and pak choi (the heat of the stock will cook your greens).
- Remove the chilli from the broth and pour over the noodles.
- Place the salmon on top of the noodles (after resting for two minutes), cut open the egg and place next to it and garnish with the remaining chopped red chilli.