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Miso salmon black rice noodles soup

I am in my third trimester of pregnancy and it is important for me to get enough Omega-3 fatty acids for my baby's brain and nervous system development. As I mentioned in one of my previous posts, I love salmon! Although my favourite way to cook this fatty fish is to bake it in the oven, I recently found a new way to enjoy salmon.

Lately, my husband has been on a bone broth craze! After reading how beneficial it is to have bone broth, he started making a big batch weekly about 5 liters in total. Although I like drinking bone broth, it does not taste like much and I have to admit it got boring after awhile so I thought, how can we continue to enjoy bone broth in our diet?

Then one day, I was craving for noodle soup! I looked into my fridge and I saw that I had bone broth, miso paste and salmon. I also remembered that I had some dried wakame seaweed, instant dashi and black rice noodles in the pantry (My husband has gluten sensitivity so I stock up on gluten-free noodles).

Looking at these Japanese- inspired ingredients, I decided to throw them all together and the result turned out so yummy! It is surprisingly easy to cook and now this is one of our favourite recipes. I hope you enjoy it as much as we do. :)


350 grams of organic salmon- remove skin and cut into small bite-size pieces

4 cups of bone broth or vegetable stock

1/2 cup of filtered water

2 tablespoons of organic shiro miso paste

2 servings of organic black rice noodles

1 stalk of spring onion finely sliced

2 organic instant dashi kombu-shiitake packets (10g each)

2 tablespoons of organic dried wakame seaweed

Servings: 2

Cooking time: 20 mins


1. Bring bone broth or vegetable broth and water to a boil in a medium pot

2. Meanwhile, bring a large pot of water to boil for the black rice noodles

3. Once the bone broth is boiling, add instant dashi and dried wakame seaweed into the broth and cook for 2 mins

3. Turn off the heat and place the salmon pieces in the pot, this will prevent the salmon from overcooking and breaking up

4. Put the shiro miso paste in a soup ladle and gently stir it with some broth with a spoon (Never boil miso, the high temperature will destroy the healthful enzymes that is good for you)

5. By now the large pot of water should be boiling, dump the noodles and cook for 5 mins (you should check the cooking directions on the packet)

6. Drain noodles in a sieve and running it under cold water for a few seconds to stop the noodles from cooking further

7. Place noodles in a bowl and pour the miso salmon soup over it

8. Garnish with sliced spring onion and enjoy!

Note: Turn on the heat to low with miso paste in the broth to keep the soup warm but never let it boil.



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