Robyn Butler’s Monday Miso Recipe

TV and film producer, actress, writer Robyn Butler has her neighbourhood onto a recipe her family kicks the week off with. Get onto it…

Monday Miso! (serves four)
Shiro Miso
Dashi granules
Udon or Soba or Ramen noodles
Chicken stock
Spring onions
Salmon fillets

• Bring a pot of water to the boil for noodles (soba or udon whichever you fancy
• In a wok or another pot, bring 1 litre of chicken stock to the boil and add half a large shredded wombok (or do one whole small one) and four chopped spring onions – simmer on a low heat.
• Put on a frying pan/chargrill for the salmon.
• Add your soba noodles to the boiling water and cook according to packet instructions.
• Add your seasoned salmon to the frying pan – skin side down and cook for 3 – 4 minutes (depending on how thick they are).
• Drain your noodles and put in bowls with a little of the stock mixture so they don’t go cloggy.
• Turn your salmon over and add a couple of tablespoons of miso (I use Shiro) and two sachets of Dashi granules to the wombok/stock. Don’t let this boil (It goes grainy and yucky).
• Add the stock to the bowls, and top with the salmon (should be a little rare in the middle – the soup keeps cooking it).
• Shred some Nori and whatever Japanese seasonings you have on hand – sesame seeds, shichimi togarashi (red pepper mix).

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