For the noodles, heat the miso paste in a large saucepan for 30 seconds, then add the sliced garlic and galangal. Add 1 litre water and bring to the boil, then add the noodles. Simmer for 5 minutes, then add the pak choi. Simmer gently until your fish is cooked.

For the glaze, mix the soy sauce, rice vinegar, sugar and sesame oil in a small bowl. Put a non-stick frying pan on a medium heat and add the salmon fillets, skin side down. Cook for 1 minute, until the skin starts to crisp, then pour the glaze over them. Cook for another 5 minutes, then flip and cook for 30 seconds - 1 minutes.

To serve, ladle the noodles into bowls then top with the salmon fillets. Sprinkle over sliced spring onions and coriander leaves, then let your taste buds enjoy a treat!