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Salmon in miso broth


  • Soak the shiitakes in hot water for 20 mins. Then discard the stalks and finely slice the caps. 
  • Bring the wine to the boil in a large heavy-bottomed pan and stir in the miso paste. Then add the sliced shiitakes with the preserved orange, a little oil and the salmon, skin side up, and gently cook for 6-7 mins, turning once.
  • When the fish is almost ready, add the spinach to the pan and cook until lightly wilted. Taste for seasoning.
  • Serve in individual large flat soup bowls. 
  • from Andrew McIldownie, Melbourne chef


  • 20 gm dried shiitake mushrooms
  • 300 ml dry white wine
  • 1 heaped tbsp dark miso paste
  • 1 tspn finely diced preserved orange rind
  • extra virgin olive oil
  • 2 x 200 gm salmon fillets, bones removed
  • 150 gm baby spinach leaves, washed well & stalks removed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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