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