18 dried shiitake mushrooms
375ml (11/2 cups) boiling water
2 tablespoons barley miso paste
2L (8 cups) water
6 20 x 20cm nori sheets (toasted seaweed)
6 (about 180g each and 2cm thick) salmon fillets, skin removed
5cm piece fresh ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
60ml (1/4 cup) soy sauce
250g dried udon noodles
6 green shallots, trimmed, thinly diagonally sliced
Pinch of salt
Place mushrooms in a heatproof bowl and pour over the boiling water. Set aside for 10 minutes or until mushrooms are soft. Drain, reserving the liquid. Thinly slice and set aside.
Meanwhile, place the miso paste in a small jug, add 1 cup of the water and stir until paste is diluted. Set aside. Place 1 sheet of nori on a clean flat surface. Place 1 piece of salmon on the edge of the nori sheet. Fold the nori sheet over the salmon and roll up tightly to form a parcel. Repeat with the remaining salmon and nori sheets.
Arrange salmon parcels, seam-side down, in a 25cm (base measurement) bamboo steamer basket. Add enough water to a medium wok to reach a depth of 5cm (about 3 cups) and bring to the boil over high heat. Reduce heat to medium-high and place steaming basket over the water. Cover tightly and steam for 4 1/2 minutes for medium or until cooked to your liking.
While salmon parcels are cooking, place reserved mushroom liquid, remaining water, ginger, garlic and soy sauce in saucepan. Bring to the boil over high heat. Add the noodles and cook, uncovered, stirring occasionally, for 5 minutes or until noodles soften. Remove from the heat and stir in sliced mushrooms, miso liquid and green shallots. Taste and season with salt.
To serve, slice each salmon parcel diagonally into 3 equal pieces. Use tongs to divide noodles among shallow serving bowls and ladle over the hot miso broth. Arrange salmon over the noodles and serve immediately.