- 250g/9oz udon noodles
- 1.5 litre/2½ pints dashi or miso stock (from sachet)
- 50ml/2fl oz mirin
- 50ml/2fl oz dark soy sauce
- 100g/3½oz firm tofu, cubed
- 6 spring onions, sliced
- a few strands wakame seaweed
- 1 pak choi, broken into separate leaves
- 4 x 200g/7oz salmon fillets, skin on, scaled and pin-boned
- 1 tbsp sunflower oil
- Japanese seven-spice powder (available from specialist suppliers online and Asian stores), to taste
- ¼ mouli, peeled and julienned (if you can't get mouli, some shredded cabbage would also work here)
- few coriander leaves, to garnish
- To cook the noodles, plunge them into a pan of boiling water.
- Cook the noddles for four minutes and then drain and refresh in a bowl of iced cold water. Drain again.
- Put the dashi stock into a saucepan and add the mirin, soy sauce and tofu. Add the sliced spring onions and wakame seaweed. Simmer for 3-4 minutes. Stir in the pack choi and allow to wilt for 1-2 minutes.
- Preheat a griddle pan. Brush the salmon with oil and dust with the Japanese seven-spice powder.
- Grill the salmon skin-side down on the griddle pan for 2-3 minutes, before turning over and finishing for a further 1-2 minutes.
- To serve warm the udon noodles in the miso broth and ladle into serving bowls. Spoon the hot broth over.
- Top with the griddled salmon and garnish with the strips of mouli and coriander leaf to serve.