This dish was a product of a fun trip to a Japanese grocery store! Miso paste and thick udon noodles work so well together to create the most comforting soup. This soup also totally hit the spot on this cold snowy day we are currently experiencing in Colorado :)
INGREDIENTS
-1 clove grated garlic
-2 scallions
-1 tablespoon white miso paste
-1 tablespoon soy sauce
-2 cups chicken broth
-1 handful fresh green beans
-1 single serve package of fresh udon noodles
-1 skinless salmon steak
DIRECTIONS
1. Bring a small pot of water to a boil. Heat olive oil in a medium pot over medium heat.
2. Thinly slice the scallions, separating the white/light green parts from the dark green. Set the dark green parts aside. Add the garlic and white/light green scallions to the medium pot. Saute for about a minute. Then, add the white miso, soy sauce, and chicken broth to the medium pot and whisk until miso is dissolved into the broth.
3. Bring the soup to a boil, and reduce to simmer. Trim the ends off the green beans and add to the soup. Simmer until everything else is finished.
4. Next, heat olive oil in a small skillet. Season both sides of the salmon with salt, pepper, and garlic powder. Then add the salmon to the small skillet and cook 4-5 minutes per side until browned and crispy.
5. Once the salmon is finished cooking on the first side and you are about to flip it over, add the udon noodles to the boiling water in the small pot. Boil the udon for about 2-3 minutes.
6. Drain the udon and use tongs to transfer to a serving bowl. Then, pour the soup with the green beans into the bowl. Top with the salmon filet. Garnish with the dark green parts of the scallions that you set aside earlier.