Miso Broth With Salmon, Asparagus, Broccoli And Chilli On A Bed Of Buckwheat Noodles, Zucchini, Spinach And Crab Dumplings
Another day another bowl. This one is a miso broth with cooked with lots of kombu with steamed asparagus, broccoli and chilli, a bed of buckwheat noodles, courgette, spinach, veggie and crab dumplings and baked Miso salmon, topped with a 6 minute hen egg.
Recipe Intro From feedfeed
Feeds two roughly
Mix together 2 tbsp brown miso, 1 tsp honey and 1tsp honey with 2cm diced or grated ginger and a grated garlic clove. Sit 2 portions of salmon skin side up in the mixture, cover and allow to marinate in the fridge for at least 3 hours.
For the wontons mix together 200g sausage meat and 200g crab meat in a bowl with some chopped ginger and chilli (1 tbsp in all, but it depends on how hot your chillies are!). Place one tablespoon of the mixture in the centre of a dumpling wrapper (shop brought is fine). Gather up the sides and seal with a little water. Repeat until all the mixture is used up.
For the broth gently infuse 1 litre of chicken stock with a large piece of dried Kombu, some sliced chilli, ginger and a clove of garlic. allow the stock to simmer until the flavour of the aromatics has imported into the broth. If they flavour is a little watery and your stock is weak you can inquired the heat and reduce a little to intensify the flavour.
Next prepare the vegetables, dice up the courgette and blanche the broccoli in boiling water until cooked but still crunchy. Allow to cool. Use the water you cooked the broccoli in to cook the buckwheat noodles. I cooked the whole packed and made the rest into a noodle salad with raw slaw and a lime dressing but if its just for this bowl … just cook what you need depending on how hungry you are! Once cooked, drain and dress with a little sesame oil to stop them sticking.
To cook the salmon preheat your grill to high, remove the salmon from the marinade, place on some parchment paper and sprinkle over some sesame seeds. Place under the grill till the fish is just cooked through. Depending on the size of your piece of fish it will take between 5-7 mins. Test by pressing on the top of the fish gently. If the fish begins to flake its probably ready.
As the fish cooks, drop the wontons into the broth for 5 mins then add the courgette and broccoli to warm through.
To serve lift the salmon onto the noodles, surround with the vegetables and wontons and spoon the broth around.
I marinate the salmon, make the wontons, prep the veg, noodles and broth the day before and simply reaheat to serve.
Drop 1 free range egg into boiling water and cook for 6 mins, peel slice and serve on top of the noodle bowl. You can decorate it a little with fresh edible flowers and fennel fronds. Or whatever delicious things you have growing.