Miso, what a great way to add bucket loads of umami flavour. This noodle dish is one of those quick and easy meals that satisfies. Great for a light lunch or dinner, the flavours are clean and fresh.

Prep time 10 mins
Cook time 20 mins
Serves 4
 
Ingredients
       4 cups chicken stock
       6 cm knob of ginger, sliced
       2 chicken breasts, boneless and skinless
       4 baby bok choy, rinsed and quartered
       2 tbsp white miso
       1 tsp sesame oil
       400 g thin egg noodles
       black sesame seeds
 
Instructions

Place the stock and ginger in a saucepan. Bring to a gentle simmer and cook for 7 minutes. Add the chicken and gently poach for a further 10 minutes or until the chicken is just cooked through. Remove the chicken to rest. When cool enough to handle, slice the chicken.

Add the bok choy to the stock and cook for 3–4 minutes (you still want a little crunch). Remove the bok choy and strain the flavoursome stock into another saucepan. Add the miso and sesame oil to the stock and bring back to a gentle simmer.

​To serve, divide the noodles between 4 bowls and add some sliced chicken and bok choy to each. Top with hot stock and a sprinkle of black sesame seeds to garnish.

Prep time: 15 min + marinating
Cook time: 15 min
Serves: 8 

Ingredients
       1 tsp vegetable oil

       1⁄2 cup mirin

       1⁄4 cup red miso paste

       1⁄4 cup packed light brown sugar
       1⁄4 cup soy sauce

       2 tbsp grated ginger

       1 kg side of salmon, skin on and pin bones removed, cleaned and dried

       2 spring onions, thinly sliced
       2 tsp sesame seeds, toasted

Instructions

1. Heat your grill to high and arrange a rack in the middle of the oven. Line a large rimmed baking tray with tinfoil and coat the foil with the oil. Set aside.
2. Whisk the mirin, miso, sugar, soy and ginger in a small bowl until combined. Reserve  cup of the miso mixture in a small bowl and set aside. Sieve the remaining miso mixture, discarding the solids, and set aside.
3. Place the salmon on the baking tray skin side down. With
a sharp knife score the salmon with shallow diagonal cuts spaced 4 cm apart. Brush the salmon with the reserved miso mixture. Cover and chill for 30 minutes.
4. Remove the salmon and place under the grill until it’s
just opaque in the centre and golden brown on top, about 10–12 minutes. Remove the salmon and gently place it on a serving platter. Sprinkle with the spring onions and sesame seeds. Place the remaining sauce on the side.

Useful tip

• If the side of salmon is longer than the baking tray, tuck the tail end of the fish under itself after the miso mixture has been applied.