miso ramen with salmon and silken tofu

In a small saucepan combine 2 packets of hikari miso soup with 2 cups of water and bring to the boil, then add 200g cubed silken tofu and reduce to a low heat.

In another saucepan, cook 2 lots of ramen noodles according to the packet instructions. I use one that takes about 4 minutes.

While the noodles are cooking and soup is simmering, thinly slice 200g fresh salmon and cook in a small non-stick frypan on medium heat. Takes about 30 seconds each side.

When the noodles are cooked, drain and place in a noodle bowl. Ladle the miso soup and tofu over the top, then the cooked salmon and garnish with spring onion or something else appropriately green.

I also cook the salmon skin in the pan until it's crispy. Served on the side it adds another texture to this meal.

Husband always rates this highly. For the meal that I photographed I got full marks even before he started eating. Presentation counts. We frequently have this for dinner - it's quick, healthly and tasty. And best of all - the kids loves it too!