Photo: Caroline Attwood
Grilled salmon with Japanese seven-spice with miso broth
13 ingredients
30 min + 30 min
Serves 4
openrecipes
This is the kind of dish that makes you feel good in so many ways: udon noodles in a light miso broth with wakame seaweed and topped with griddled salmon.
Estimated Nutrition (whole recipe, rough)
371
Calories
32g
Protein
19g
Fat
17g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Wakame | not in our table | 0 |
| Seaweed | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz udon noodles
- 1.5 litre/2½ pints dashi or miso stock
- 50ml/2fl oz mirin
- 50ml/2fl oz dark soy sauce
- 100g/3½oz firm tofu
- 6 spring onions
- a few strands wakame seaweed
- 1 pak choi
- 4 x 200g/7oz salmon
- 1 tbsp sunflower oil
- Japanese seven-spice powder (available from specialist suppliers online and Asian stores), to taste
- ¼ mouli, peel
- few coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes