Sesame Salmon Miso Soup
1 C sushi rice, rinsed
¼ C rice wine vinegar
2 T sugar
1 t salt
1/3 C sesame seeds, toasted
1L fish or vegetable stock
2 C water
2 T miso paste
2 spring onions, thinly sliced diagonally
2 t finely grated fresh ginger
1 t garlic, crushed
2 x 200g pkts shelf-fresh udon noodles
1 T vegetable oil
1 x 600g piece sashimi salmon fillet
2 T sesame seeds, extra
1 nori sheet, shredded
Wasabi paste, to serve
Pickled ginger, to serve
- Cook sushi rice according to packet directions for the absorption method. Transfer to a bowl. Stir in vinegar, sugar and salt. Set aside, stirring often, to cool completely. Roll tablespoonfuls of rice into oval shapes and coat 1 side with toasted sesame seeds.
- Place the stock, water and miso paste in a saucepan. Bring to the boil. Add the spring onions, ginger, and garlic. Reduce heat to low. Simmer for 5 minutes to develop the flavours. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 1 minute or until soft. Drain.
- Heat oil in a non-stick frying pan over high heat. Press extra sesame seeds on to salmon to coat. Cook salmon for 1-2 minutes each side or until golden but not cooked through. Set aside to cool slightly. Slice into 5mm thick slices. Divide noodles and soup among serving bowls. Top with salmon and nori. Serve with the rice balls, wasabi and pickled ginger.
Recipe adapted from taste.com.au
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