The finished recipe. Salmon and Soba in Miso BrothIngredients 1 to 6. 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 sheetsIngredients 7 to 9. 10 g Sesame seeds. A thumb, sliced Fresh ginger. 800 ml WaterStep 1. Simmer the water with the ginger for ten minutes.Step 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.Step 3. Take off the heat. Loosen the miso in a cup with a ladle of the liquid and stir it back in.Step 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.
Fuel8
