Miso Broth with Sesame Salmon & Buckwheat Udon Noodles

By: Katrina Butterworth
Miso Broth with Sesame Salmon & Buckwheat Udon Noodles


  1. Place water and bring to boil. Add miso paste and stir until the miso dissolves. Reduce heat to medium-low and hold at a gentle simmer.
  2. Add the noodles and cook for 1-2 minutes or until just soft. Add the shallot and choy sum and cook for 1 minute or until the choy sum just wilts.
  3. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 2-3 minutes each side for medium or until the fish flakes easily when tested with a fork. Sprinkle with the sesame seeds.
  4. Flake the salmon into large pieces. Divide the broth and noodles among serving bowls. Drizzle with soy sauce and top with extra shallot.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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