Ingredients

• 350 g fresh salmon
• 2 tablespoons teriyaki marinade
• 1 and 1/2 liters chicken or vegetable broth
• about 1.5 cm piece of ginger root
• 3 tablespoons soy sauce
• 5 g dried wakame seaweed
• a few fresh shiitake mushrooms
• 400 g fresh udon or ramen noodles
• 1 tablespoon sesame oil
• 4 tablespoons light sesame seeds
• 2 tablespoons miso paste e.g. dashi miso
• 2 handfuls of spinach
• scallions

Preparation

1. Remove the skin from the salmon, then cut into 3 portions and marinate in the teriyaki marinade.
2. Bring the broth to a boil with the addition of peeled and sliced ginger, soy sauce, dried wakame seaweed and washed and sliced into strips shiitake mushrooms. Cook for about 15 minutes.
3. While the broth is cooking we can grill the salmon (for about one and a half minutes on each side), it can remain slightly pink in the center. Transfer to a plate and sprinkle with toasted sesame seeds and drizzle with sesame oil.
4. Add the fresh udon noodles to the simmering broth and cook for about 1-3 minutes (according to the cooking time information on the package).
5. Finally add miso paste to the ramen, add the washed spinach, stir and remove from heat. Serve with the salmon sprinkled with scallions.