Soak Shiitake mushrooms in warm water for 10 minutes. Drain, remove stalks from Shiitake and slice.
Fill a sauce pan with the water, add sliced shiitake and bring to the boil. Gently drop salmon fillets into the water and reduce heat to a low simmer. Cook for 6 minutes. Add noodles and bok choy to cook for 2 minutes. In a seperate bowl add the miso paste and ladel some of the smmering broth on top to dilute the miso paste. Mix until smooth and runny, add back to the pan. Do not allow soup to boil.
Cut Wakame into 1-2 cm pieces and add to the soup and stir through.
Serve with chopped shallots.
You may want to add extra miso paste to taste or try another variety such as our Genmai, Mugi, Hatcho or Kome miso.
Watch this recipe being made by Judy Davie