Salmon and miso noodle soup

For the salmon: mix the mirin, soy sauce, sake and sugar together and coat the salmon fillets with the mixture.

For the soup: bring the water to the boil, then add the dashi powder, mirin, soy sauce, mushrooms and tofu. Simmer for 3 minutes.

In a small bowl, mix a ladleful of the broth with the miso, then pour back into the soup, whisking well.

Drain the salmon from its marinade and heat the oil in a non-stick fry pan. Cook the salmon on both sides until browned but still pink inside.

Cook the noodles according to the instructions on the packet. Drain and divide between two large soup bowls and scatter with spinach leaves. Ladle the soup on top, add the salmon, scatter with spring onions and serve.

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