Salmon and Soba in Miso Broth
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Salmon at 200 kcal per 100 g is most of the calories. Trout in its place is 120 per 100 g and cuts the bowl by about 100 kcal.
Soba is usually buckwheat mixed with wheat, hence the gluten flag. Pure buckwheat soba exists but read the packet, because the name alone does not tell you.

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