Smoked salmon and miso soup

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

What you need

For the salmon

• 200g smoked salmon fillets, skin on, and free of bones
• 4 tbsp mirin
• 1 tbsp sesame oil
• 50 gr sesame seeds 

For the miso soup

• 250g udon noodles
• 1.5 litre water
• 50ml mirin
• 50ml dark soy sauce
• 1 tbsp white miso
• 3 spring onions (julienned)
• 1/2 turnip (julienned)
• a few strips wakame seaweed
• two hands Swiss chard broken into separate leaves
• few coriander leaves, to garnish

 How to prepare it

1. 1. Cook the noodles according the package and rinse them in cold water. It is best to set aside in iced cold water.
   2. For the salmon mix the mirin and sesame oil.
   3. Mix well with the salmon and set aside for 30 minutes.  
   4. Heat the water in a pan and add the mirin and soy sauce. Add the sliced spring onions, turnip and wakame seaweed. Simmer for 3-4 minutes. Stir in the Swiss chard and leave for 2 minutes.
   5. Preheat a pan for the salmon. Dip the salmon in the sesame seeds (both sides).
   6. Heat the salmon skin-side down in the hot pan for 2 or 3 minutes and turn for 1 minute.
   7. To serve the udon noodles spoon over the hot broth and add the salmon on top.
   8. Garnish with the coriander to serve.