Miso broth with salmon and soba

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

Serves 2

Prep

15M

Cook

10M

Total

25M

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Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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