Recipe

Miso broth with salmon and soba

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

Jun 30, 2009 2:00pm
  • 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
  • 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.

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.

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