A recipe with a bit of a Japanese twist today! This Grilled Salon with Miso Soba Noodles is quick (about 10 minutes to cook), simple and delicious! What’s not to love about that? Oh and it’s super healthy for you too!
You marinate the salmon the night before (or even for a few days, it won’t spoil it!) and then simply pop it on the grill while you cook your noodles. 10 minutes, done and dusted!
I actually made this for my lunches during what I knew was going to be a hectic week. I needed good quality food, full of nutrients that would tempt me to actually stop and eat rather than grabbing something worthless on the fly. This dish is delicious either hot or cold. If you haven’t had cold noodles during a heat wave I urge you to give it a go, they’re divine!
2 salmon fillets
2 tbsp light soy sauce
2 tbsp mirin
1 bundle soba noodles
1 sachet tofu and wakame miso soup
edamame to serve
– Place your salmon in a sealable watertight bag and add the soy sauce and mirin.
– Leave in the fridge to marinate overnight or longer.
– When ready to cook simply place the salmon on a health grill or in a frying pan. If cooking in a pan remember to flip over then the colour has changed half way up. Pour the marinating liquid over the top (being careful of run off for the health grill!)
– Prepare the soba according to packet instructions (usually cook for about 4 minutes in boiling water).
– Drain the noodles (don’t be too thorough) and then add the miso paste and dried wakame and tofu bits. Add a little splash of hot water to slacken.
– Stir well to coat the noodles in miso.
– Serve with edamame if you fancy them!
I make Japanese style lunch boxes, bento, for my mum when she’s at work. A lot of the time they’re just leftovers dressed up prettily or made in minature. I use a lot of western foods too. Since bento means lunch in a box it all works. Sometimes I get the urge to go very Japanese and I’m in that phase right now so expect a few Japanese recipes from me in the next week. Tomorrow’s lunch contains hiyashi chuka, which is a sort of noodle salad. It makes a great light lunch and is a little bit different, although not for the Japanese who would probably regard it as a tuna mayo sandwich type of lunch, ie. normal and boring!
For the egg sheet:
1 tsp sugar
1/2 tsp dashi powder if you have it
1 tsp corn flour
a splash of cold water.
1 nest of egg noodles per person
1 slice of ham per person
about 1″ of cucumber per person
Dipping Sauce (I use TsuYu, which I get in a big bottle from the Oriental Supermarket. You can find a recipe to make a good dipping sauce here.)
– Cook the noodles according to the packet instructions. Set aside to cool when done.
– Mix all of the ingredients for the egg sheet together well and heat a frying pan with a little oil.
– Pour the egg mixture into the pan and swirl around so it is evenly covering the pan like a pancake.
– Cook until the egg is solid then peel up off the pan and roll the egg sheet up swiss roll style.
– Thinly slice the egg sheet, ham and cucumber.
– Place the noodles on the bottom of each plate or bowl, then arrange the ham, egg and cucumber on the top.
– Pour over the dipping sauce and eat!
1 pork fillet (I’d give you a weight but I threw away the package. Mine was about 6″)
1 tbsp chilli flakes
1 tbsp sesame seeds
1 tsp mixed spices
1 litre chicken stock*
1 clove garlic, bruised (press down on it with the flat of your knife)
1 chilli, cut in half
1″ chunk ginger root, cut into smaller chunks
3 pak choi
2 packets instant miso (Mine has tofu in it too)
5 tbsp soy sauce
2 bundles of ramen noodles if you can find them or 2 nests of egg noodles if you can’t
1 carrot cut into matchsticks or julienned
1/2 can bamboo shoots (select the best looking ones)
2 hard boiled eggs
– Heat the oven to Gas mark 7.
– Drizzle sesame oil oven the base of an oven proof dish then put in the chilli flakes mixed spices and sesame seeds.
– Roll the pork fillet in this until it is coated all over.
– Leave it to stand for about 10 minutes to absorb the flavours and then roast it for 25 minutes.
– Let the meat stand for 10 minutes then slice into thin slices.
– Take the chicken stock and add the garlic, chilli and ginger. Bring to the boil in a large pan for 5 minutes.
– Fish out the bits so you’re left with a clear stock.
– Slice the pak choi into quarters and cook in the stock for 7 minutes. Drain and put 3 quarters in each bowl.
– Add the instant miso and soy sauce to the stock. Stir until it’s combined.
– Cook the noodles as per the packet instructions then divide equally between the bowls.
– Divide the carrots, bamboo shoots, half a boiled egg** and sliced pork between the bowls.
– Arrange everything nicely then ladle the stock over the top.
– Serve with a dash of chilli oil.
* See next post for how to make chicken stock from scratch.
** Obviously you see no hard boiled egg in that photo. That is because they are still sitting in the fridge. I forgot them, oops!