Grilled salmon with Japanese seven-spice with miso broth

This is the kind of dish that makes you feel good in so many ways: udon noodles in a light miso broth with wakame seaweed and topped with griddled salmon.

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  • 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

To serve

  • ¼ mouli, peeled and julienned (if you can't get mouli, some shredded cabbage would also work here)
  • few coriander leaves, to garnish