This classic powdered Japanese soup stock is my go-to for quick noodle broths, but it also makes a quick and smoky seasoning to sprinkle over meats or tofu.”
SALMON AND MUSHROOM NOODLE SOUP
2 litres water 1 tablespoon finely grated ginger 2 tablespoons soy sauce 2 tablespoons dashi powder+ 270g somen noodles+ 200g shiitake mushrooms, sliced 300g fifirm silken tofu, chopped 1 tablespoon sesame oil 600g boneless salmon fillets, trimmed and
cut into 5cm pieces 1 teaspoon cracked black pepper micro (baby) purple shiso, to serve Place the water, ginger, soy sauce and 1½ tablespoons of the dashi powder in a large saucepan over high heat. Bring to the boil and cook for 5 minutes. Add the noodles and cook for 2 minutes. Remove from the heat, add the mushroom and tofu, and gently stir to heat through.
While the noodles are cooking, heat the oil in a large non-stick frying pan over high heat. Add the salmon, in 2 batches, and cook, skin-side down, for 2–3 minutes. Turn and cook for a further minute or until golden and just cooked through. Place the remaining dashi and the pepper in a small bowl and mix to combine. Divide the broth, noodles and salmon between bowls, sprinkle with the dashi pepper and serve with purple shiso. Serves 4. + Dashi powder is a Japanese powdered soup stock. Find it, and somen noodles, in the Asian aisle of supermarkets and Asian grocers.