Miso salmon with ginger noodle soup

1 In a medium saucepan, combine dashi powder, 1.5L water, soy sauce, miso, ginger, lemongrass and mushrooms and bring to a simmer over high heat. Simmer for 5 minutes, then remove from heat to allow flavours to develop.

2 Add 4 eggs to a small saucepan of water and bring to the boil. Simmer for 4 minutes for soft boiled. Remove from heat, and rinse under running cold water. Peel eggs and cut in half.

3 Meanwhile, bring a large saucepan of water to the boil. Cook noodles according to packet instructions. Add bok choy in the last minute. Drain and set aside.

4 Heat a large frypan over medium to high heat. Rub both sides of salmon with oil. Cook, skin-side down for 4 minutes, then turn and cook for a further 4 minutes until cooked.

5 Return stock to the stove over medium heat until hot.

6 Divide noodles and bok choy among 4 soup bowls. Ladle over soup and top with salmon, spring onion, sesame seeds, bean sprouts and coriander.