Teriyaki salmon with mushroom broth recipe
 You can make this Asian-inspired noodle soup with teriyaki salmon from Saturday Kitchen in about 10 minutes! It's the perfect dinner for two. 2 x 200g/7oz fillets of salmon, skin on and de-boned60g/2¼oz light brown sugar50ml/2fl oz light soy sauce1 garlic clove, finely chopped2cm/¾in piece fresh root ginger, peeled and chopped1 tbsp rice wine vinegar 2 x 200g/7oz fillets of salmon, skin on and de-boned 60g/2¼oz light brown sugar 50ml/2fl oz light soy sauce 1 garlic clove, finely chopped 2cm/¾in piece fresh root ginger, peeled and chopped 1 tbsp rice wine vinegar 500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water)1 Thai red chilli, chopped2 garlic cloves, peeled and left whole1 stick lemongrass2cm piece of fresh root ginger, peeled and sliced1 tbsp white miso paste2 tbsp red miso paste3 spring onions, sliced100g/3½oz wood ear mushrooms100g3½oz shitake mushrooms100g3½oz enoki mushrooms1 head bok choi1 nest egg noodlesmicro coriander, to garnish 1 red chilli, sliced, to garnish 500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water) 1 Thai red chilli, chopped 2 garlic cloves, peeled and left whole 1 stick lemongrass 2cm piece of fresh root ginger, peeled and sliced 1 tbsp white miso paste 2 tbsp red miso paste 3 spring onions, sliced 100g/3½oz wood ear mushrooms 100g3½oz shitake mushrooms 100g3½oz enoki mushrooms 1 head bok choi 1 nest egg noodles micro coriander, to garnish 1 red chilli, sliced, to garnish Method Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. Meanwhile, cook the egg noodles according to the packet instructions, then set aside.When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli. Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. Meanwhile, cook the egg noodles according to the packet instructions, then set aside. Meanwhile, cook the egg noodles according to the packet instructions, then set aside. When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli. When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli.