Salmon and Soba in Miso Broth

Make salmon and soba in miso broth, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
260 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
300 g Cooked soba noodles (Cooked weight.)
2 tbsp (36 g) White miso paste
150 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
30 g Spring onion
2 sheets, about 6 g Nori sheets
10 g Sesame seeds
A thumb, sliced Fresh ginger
800 ml Water
Ingredient notes on the recipe page.

METHOD
1. Simmer the water with the ginger for ten minutes.
2. Cut the salmon into 3 cm chunks, add it with the edamame and poach at a bare simmer for four minutes, until the salmon is opaque through.
3. Take off the heat. Loosen the miso in a cup with a ladle of the liquid and stir it back in.
4. Divide the soba between two bowls, ladle over the broth and salmon, and finish with the nori torn over, the sesame seeds and the spring onion.

Contains gluten cereals, fish, soya and sesame.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/salmon-soba-miso-broth

AI-generated images illustrating the recipe.

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