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Nori-wrapped Salmon with Miso Broth



18 dried shiitake mushrooms

½ c boiling water

2 T miso paste

8 C water

6 nori sheets

1kg pinboned salmon fillet, skin off

5cm piece fresh ginger, peeled, thinly sliced

3 garlic cloves, thinly sliced

¼ C soy sauce

400g fresh udon noodles

6 green shallots, trimmed, thinly diagonally sliced

Pinch of salt



  1. Place mushrooms in a heatproof bowl and pour over the boiling water. Set aside for 10 minutes or until mushrooms are soft. Drain, reserving the liquid. Thinly slice and set aside.
  2. Place the miso paste in a small jug, add 1 C of the water and stir until paste is diluted. Set aside.
  3. Cut salmon into 6 portions, approximately 2cm thick. Place 1 sheet of nori on a clean flat surface. Place 1 piece of salmon on the edge of the nori sheet. Fold the nori sheet over the salmon and roll up tightly to form a parcel. Repeat with the remaining salmon and nori sheets.
  4. Arrange salmon parcels, seam-side down, in a 25cm bamboo steamer basket. Add enough water to a medium wok to reach a depth of 5cm and bring to the boil over high heat. Reduce heat to medium-high and place steaming basket over the water. Cover tightly and steam for 4 ½ minutes for medium or until cooked to your liking.
  5. While salmon parcels are cooking, place reserved mushroom liquid, remaining water, ginger, garlic and soy sauce in saucepan. Bring to the boil over high heat. Add the noodles and cook, uncovered, stirring occasionally, until noodles are cooked and heated through. Remove from the heat and stir in sliced mushrooms, miso liquid and green shallots. Taste and season with salt.
  6. To serve, slice each salmon parcel diagonally into 3 equal pieces. Use tongs to divide noodles among shallow serving bowls and ladle over the hot miso broth. Arrange salmon over the noodles and serve immediately.


Recipe adapted from

Serves 6.


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