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Noodle soup with grilled fish

Ingredients 13
Servings 4


  • 45
    dark soy sauce
  • 30
    sake (rice wine)
  • 30
    mirin (Japanese rice wine vinegar) or dry sherry
  • 1
    clove garlic, crushed
  • 5
  • 200
    fish fillets (salmon trout, trout or any white fish), skinned
  • salt
  • 150
    thin noodles
  • 2
    spring onions, finely chopped
  • a piece of ginger, peeled and shredded
  • a little sunflower oil
  • a large handful of torn spinach leaves
  • 300
    stock (fish, chicken or vegetable)


Mix soy sauce, sake, mirin, garlic and sugar in a shallow dish. Put fish into mixture and turn to coat both sides. Rest for an hour. Boil a large pan of water and salt it generously. As it reaches a boil, add noodles. Cook for 4 minutes if they are Chinese noodles, up to 9 minutes if they are Italian. Drain and put in cold water. Sauté spring onion and ginger in a little oil until soft and fragrant, about 8 minutes. Add spinach and cook for a few minutes until wilted. Push spinach to one side and add fish. Cook for 2 minutes. Meanwhile, bring stock to boil. Ladle into bowls, stir in spring onion, ginger, and spinach mixture and noodles, then place fish on top. Eat steaming hot.

Read more on: fish/seafood  |  soup

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