Miso broth with salmon and soba

This delicious Japanese inspired miso broth is beautiful enjoyed with fresh salmon sashimi and light soba noodles.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Miso broth with salmon and soba
  • 70 gram soba noodles
  • 1 teaspoon sesame oil
  • 3/4 teaspoon white miso paste
  • 2 cup (500ml) water
  • 50 gram snow peas, sliced thinly
  • 100 gram baby spinach leaves
  • 100 gram enoki mushrooms, trimmed
  • 120 gram sashimi grade salmon, sliced thinly across the grain
  • 1 teaspoon sesame seeds, toasted
  • 1 green onion (scallion), sliced thinly


Miso broth with salmon and soba
  • 1
    Cook noodles in simmering water for 3 minutes; drain. Rinse under cold water; drain. Toss noodles with oil in a small bowl.
  • 2
    Combine miso and the water in a small saucepan; stir over high heat until mixture just comes to the boil. Remove from heat.
  • 3
    Divide noodles, snow peas, spinach, mushrooms and salmon evenly between two serving bowls; pour over the hot broth. Sprinkle with seeds and shallots; serve immediately.


You can sear the salmon on all sides and finely slice it before adding it to the soup. The salmon can be substituted with tuna or ocean trout.

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