Salmon & Leek Udon + Cucumber & Red Pepper Salad

Salmon  & Leek Udon Noodle Soup

Serves 2-3 people

This is my favourite recipe in a hurry, or when it's cold out and you just need something warm, comforting and nutritious. You can pick up udon really cheap at Asian stores, sometimes less than $1 a packet so it's something you can always have in the cupboard for emergencies. Udon is easy on the stomach and fussy kids seem to enjoy it too. You can also add tofu  if you want some extra oomph. Don't order takeaways, try this instead :)

4 C dashi stock (2 sachets dashi powder + 4C water)
2 x salmon fillets (skin on or off depending on what you prefer)
1 x leek *
handful of dried chopped shiitake mushrooms
1 T miso paste
1 T sake/ ryorishu
1 T soy sauce
2 x packets of udon noodles (vacuum packed type)



Bring the dashi stock to the boil and add the shiitake mushrooms and salmon fillets (chopped in half). Turn heat down to medium and simmer for about 3-5 minutes.
Add the sake and soy sauce.
Chop the leek diagonally into rings and add to the broth, turn up the heat and add the udon. Cook for about 2 minutes until the udon are separated and cooked.
Turn off the heat and mix in the miso paste gently.

*you can substitute the leek for spring onions, just add them last.


Cucumber and Red Pepper Sweet and Sour Salad

Serves 2-3 people as a side salad
1/2 telegraph cucumber
1/2 red pepper
few leaves of lettuce
1 t sugar
1 T mirin
2 T rice or grain vinegar
pinch of salt

Cut the cucumber in half length ways and scoop out the seeds with a teaspoon and discard, chop into crescent shaped slithers.
Chop the red pepper into similar sized pieces.
Mix the sugar, mirin, vinegar and salt together and then toss through the cucumber and pepper.  Garnish with a couple of lettuce leaves and serve.