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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pan-fry the salmon skin-side down with a pinch of salt and pepper until the skin turns brown and crisp. Flip and sear the other sides.
Remove the skin and set the salmon aside. It is okay if it is not fully cooked, it will finish in the soup. Wipe away any excess oil.
In the same pan, saute the onion and half the spring onions until fragrant.
Add the miso and water, mix to dissolve, then pour in the soy milk. Keep the heat gentle so it simmers but does not boil. Add the soy sauce.
Add the mushrooms, tofu and frozen udon.
Once the udon softens, add the salmon back. Garnish with the remaining spring onions and serve hot.
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For a richer flavor, you can use a mix of white and red miso paste.
If you prefer a spicier kick, add a dash of chili oil before serving.
Can I use fresh udon instead of frozen?
Yes, fresh udon can be used. Adjust the cooking time as fresh udon cooks faster.
What can I substitute for shimeji mushrooms?
You can use any mushrooms you have on hand, such as shiitake or button mushrooms.
Is there a non-dairy alternative to soy milk?
Yes, you can use almond milk or oat milk as a substitute for soy milk.
Can I make this dish vegetarian?
Yes, omit the salmon and add more tofu or mushrooms for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
