Ingredients

• 500 g fresh salmon
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 7 g wakame seaweed (dried)
• 1.5 liters chicken or vegetable broth
• 2 cm piece of ginger
• 200 g fresh ramen or udon noodles*
• 2.5 tablespoons miso paste (e.g., dashi)
• 1 tablespoon chopped chives
• 1/3 teaspoon shichimi togarashi spice or a pinch of chili

Preparation

1. Remove the skin from the salmon, then dice it and mix with soy sauce and sesame oil (set aside for at least 10 minutes).
2. Pour seaweed into a small bowl, cover with half a cup of boiling water and let sit until softened (about 10 minutes).
3. Bring broth to a boil in a pot with peeled and sliced ginger.
4. Add noodles and seaweed with the water and cook about 3-4 minutes (until noodles are tender).
5. Add salmon with the marinade and cook for a minute. Remove from heat, then add and thoroughly mix in miso paste.
6. Sprinkle with chives and shichimi togarashi spice or a pinch of chili.