Salmon Soba Bowl With Miso Ginger Broth


Serves 1

  • 200 g skin on salmon fillet
  • 1 level Tbs miso paste
  • 1 tbs ginger, grated
  • 1 small clove garlic, crushed
  • 1 tsp chilli flakes
  • 2.5 cups water
  • 1 Tbs sesame seeds
  • 1 cup edamame
  • 1 egg
  • 50g soba noodles
  • 1 cup broccoli florets
  • 1/3 cup coriander leaves
  • 1 Tbs spring onion, finely sliced
  • 1/2 tsp black sesame seeds, option



Place miso ginger, chilli, garlic, coriander stalks and water in a small pot and bring to a boil. Simmer for 10-15 minutes.

Meanwhile bring a separate pot of water to the boil. Place egg in, and simmer for 6 minutes and 30 seconds. Remove, without draining water, and place in cold water to cool. Add soba noodles to this water and cook according to packet directions. Drain, reserving hot water. Rinse and set aside. Place edamame in reserved hot water and allow to sit for a few minutes. Drain and pod the edamame, set aside.

Toast sesame seeds in a clean pan until golden. Set aside.

Peel egg. Slice in half and set aside.

Place salmon fillet in the miso and ginger broth. Cook for 3 minutes. Add broccoli florets and continue to simmer in broth for 2 more minutes. Remove salmon and broccoli from the broth. Place the salmon skin side up in the pan of sesame seeds so they stick to the salmon.

Build your bowl: Place noodles in the bottom of the bowl. Spoon over the broth. top with the broccoli, salmon and edamame. Sprinkle over any sesame seeds that are still in the pan. top with soft boiled egg, scatter with spring onion, coriander leaves and black sesame seeds if using.