This mid-week dinner can be made in a flash, with the shichimi togarashi adding a real burst of flavour to a cleansing and deeply comforting dish.


1 tbsp groundnut oil
4 skinless salmon fillets
4 tsp Rooted Shichimi Togarashi Blend
3 heaped tbsp miso paste (white preferable)
800ml vegetable stock (or dashi)
1 tbsp soy sauce
150g shiitake or chestnut mushrooms, sliced
200g mixture of tenderstem broccoli, sugar-snap peas, mangetout or edamame
200g soba noodles or egg noodles
Juice of 1 lime
1 tsp sesame oil
To serve (optional)
1 red chilli, sliced
2 spring onions, finely sliced
Handful coriander leaves, chopped


Season the salmon fillets and grill or pan fry the fillets skin-side down, for 3-5 minutes on either side, dependent on their thickness. Top each fillet with a teaspoon of shichimi togarashi and set aside.

Whisk the miso paste with the stock in a saucepan. Bring to the boil and simmer for 5 minutes, or until the miso has completely dissolved. Add the soy sauce and mushrooms and simmer for a further 5 minutes.

Whilst the broth is simmering, cook the noodles according to pack instructions in a separate pan. Once cooked, divide between four bowls.

Add the broccoli/ sugar-snap peas/ mangetout to the broth and simmer for one more minute.  Take the broth off the heat and add the lime juice and sesame oil (if using). Ladle the broth into the bowls with the noodles. Place the salmon on the noodles and finally, add your toppings of choice.

spices used

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