Miso-Glazed Salmon Udon with Bok Choy

Ingredients

• 4 salmon fillets (about 6 ounces each), skin-on
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil
• 14 ounces fresh udon noodles
• 4 cups dashi stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 4 heads baby bok choy, halved lengthwise
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 teaspoon neutral oil, for the baking sheet

Method

1. 1

   In a small bowl, whisk together the white miso paste, mirin, soy sauce, sugar, and sesame oil until smooth.

2. 2

   Pat the salmon fillets dry and arrange them skin-side down on a lightly oiled baking sheet. Brush the tops generously with the miso glaze and let marinate at room temperature.

   15:00 · Marinate salmon
3. 3

   Preheat the broiler on high with a rack positioned 6 inches from the heat source.

4. 4

   Broil the salmon until the glaze is caramelized and bubbling and the fish is just cooked through, 6 to 8 minutes.

   6:00 · Broil salmon
5. 5

   While the salmon broils, bring the dashi stock, soy sauce, and mirin to a simmer in a 6-quart saucepan over medium heat.

   5:00 · Heat broth
6. 6

   Add the bok choy halves to the simmering broth and cook until just tender, 3 to 4 minutes. Remove with tongs and set aside.

   3:00 · Simmer bok choy
7. 7

   Add the udon noodles to the broth and cook until loosened and heated through, 2 to 3 minutes, separating gently with chopsticks or tongs.

   2:00 · Cook udon
8. 8

   Divide the noodles and broth among four bowls. Top each with a piece of miso-glazed salmon and bok choy.

9. 9

   Garnish with sliced scallions and toasted sesame seeds before serving.