Chunks of poached salmon in a spicy miso paste broth and egg noodles. This is just like takeout only with way more attitude and bite to it!
Do you ever sit in your favorite Vietnamese or Thai restaurant and wonder how they cook up such ridiculously fragrant and amazing menu options?
When you sit with giant bowls of Pho or Tom Yum Soup in front of you, and you think you’ll never finish it, but you end up almost licking the bowl clean because it tastes so mind-blowingly tasty. You know those days, am I right?
Granted, some of these restaurant broths can take days to make and that’s what makes them so good. But what if you don’t have days, you only have hours or even less than an hour? You’re down to minutes but you need something a little healthier than Cup Noodles, what do you do?
You make this super-easy and ultra-delish Poached Salmon in Spicy Miso Broth.
All of the ingredients are pretty easy to get a hold of and you can totally control the spice level. I love to feel the burn so extra Serrano chilies and Sriracha were needed, but do you see that cold beer in the picture? That’s not for decoration ya’ll, that’s for putting out fires.
You could also use thin slices of chicken or beef in place of the salmon, but the fish is so tender because it’s poached that you hardly have to bite it. There’s a lot of slurping and tasting as you make this so don’t be shy to add more ingredients if you prefer.
This recipe will make a huge bowl for one or if you feel like sharing, two more regular sized bowls.
It’s warm and comforting and if you’re in California right now, perfect for all of this rain!
- 3 cups water
- 4 tbsp miso paste
- 1 tbsp oyster sauce
- 1/4 tsp fish sauce
- 1/4 tsp fresh ginger grated
- 1 whole garlic clove minced
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 8 ounces skinless salmon
- 1 1/2 cups roughly chopped oyster mushrooms
- 1 flat dried egg noodles they are usually sold in packs but separated into flat sections
- 1/2 cup diced tofu chunks
- 1/2 cup thinly sliced green onions
- 1 small Serrano or Jalapeno chili
- 1 pinch red pepper flakes
- 1 handful fresh basil leaves
- 1 whole lime cut into wedges
Bring the water and miso paste to a simmer and stir to dissolve the paste.
Add the oyster sauce, fish sauce, grated ginger, garlic, salt and pepper and stir. Bring back to a simmer and cook for about 10 minutes.
Chop the salmon into chunks about 1 inch square and add to the broth along with the dried noodles and mushrooms. Simmer for another 5-7 minutes.
Add the tofu and stir to make sure the noodles are cooked and soft. Taste and adjust the seasoning if you prefer.
Ladle into bowls and garnish with fresh basil leaves, green onions, sliced chillies, red pepper flakes and lime wedges if desired.
serve with extra oyster sauce and Sriracha hot sauce on the side.