Yuzu Miso Soup with Udon & King Salmon

Comforting, savory, simple and bold, I find miso soup every bit as glorious on a cold day as on a total scorcher. My version below starts with base of garlic and a ginger sauteed in sesame oil, which I round out with tamari, yuzu juice, and a healthy dollop of umami-rich white miso paste. I then add scallion, baby spinach, sliced shiitake, and bouncy udon noodles before topping it off with pillowy flakes of Alaska Gold Seafood’s line-caught wild King Salmon which are so supremely well cared for you’d never guess they came from a can. Head to the link in my bio to snag your own cans today.

Tingredients:

• 1x tin Alaska Gold Seafood line-caught Wild King Salmon
• 1 packet perishable udon noodles
• 400 ml filtered water (about 14 liquid oz)
• 1 cup shiitake (sliced)
• 2 cups baby spinach
• 4 tbs white miso paste
• 2 tsp sesame oil
• 2 tbs low sodium tamari
• 1 tbs yuzu juice (plus more for plating)
• 1 tbs fresh ginger (minced)
• 1 tsp garlic (minced)
• 6 green onions white part (cut on bias in 1-inch pieces)
• 1 green onion green part (cut on bias to 2mm pieces for plating)

1. Put a donabe or soup pot over medium heat. Add your sesame oil, garlic, and ginger, and sautee until fragrant.

2. Add your water, stir and bring to a simmer. Add your miso past and stir or whisk gently until dissolved. Add your tamari and yuzu juice. Crack open the Alaska Gold line-caught Wild King Salmon and ogle its beauty. Drizzle in the juice from the can into the soup base and stir.

3. Add the shiitake and bring to a simmer, then repeat with the green onion, and again with the spinach. Once the spinach is wilted, remove from heat and add your udon noodles, gently separating them with a wooden spoon or chopsticks being careful not to break them.

4. Gently remove hunks of salmon from the can and top the soup. Give one final light stir. Ladle the soup into your favorite bowls, drizzle with more yuzu juice and serve immediately.

Canjoy!

Serves 4-6, keeps in fridge for up to one week