25g/1oz salmon trimmings and bones
300ml/10½fl oz hot chicken stock
¼ red onion, sliced
5 mushrooms, sliced
75g/2¾oz cooked udon noodles
¼ red onion, finely sliced
1 handful of Savoy cabbage, shredded
3 tbsp fresh coriander leaves
Place a saucepan over a medium heat and add the salmon trimmings, chicken stock and red onion and simmer for five minutes. Strain the liquid into a large bowl and discard the solids.
Return the broth to the saucepan and add the mushrooms and udon noodles. Bring up to the boil then reduce the heat to simmer for three minutes.
To serve, place the red onion, the cabbage and coriander into a serving bowl and pour over the broth and noodles.
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