Miso Salmon and Spinach Noodle Bowl

Method

1. Step 1 of 10

   Slice the ginger into coins, slice the garlic and cut the spring onions into thin rounds, keeping green and white apart.

   • fresh ginger
   • garlic
   • spring onions

   

2. Step 2 of 10

   Bring a saucepan of water to a rolling boil and cook the soba noodles for 4 minutes, then drain and rinse under cold water.

   • soba noodles
   4 min

   

3. Step 3 of 10

   In a second wide pan, bring the 900 ml water to the boil with the ginger, garlic and spring onion whites.

   • water
   • fresh ginger
   • garlic
   • spring onions

   

4. Step 4 of 10

   Turn the heat down so the broth barely simmers and add the soy sauce.

   • soy sauce

   

5. Step 5 of 10

   Lower the salmon fillets into the broth and poach for 6-7 minutes, until they reach 63 °C.

   • salmon fillets, skinless
   63 °C / 145 °F7 minFin fish to 63 °C / 145 °F

   

6. Step 6 of 10

   Lift the salmon out onto a plate and break it into large flakes.

   • salmon fillets, skinless

   

7. Step 7 of 10

   Add the spinach to the broth and let it wilt for 30 seconds.

   • spinach
   1 min

8. Step 8 of 10

   Take the pan off the heat and whisk in the miso paste until dissolved, without boiling it.

   • white miso paste

9. Step 9 of 10

   Divide the noodles between two bowls, ladle over the broth and spinach, and top with the salmon.

   • soba noodles
   • spinach
   • salmon fillets, skinless

10. Step 10 of 10

    Finish with the spring onion greens, sesame oil and sesame seeds.

    • spring onions
    • toasted sesame oil
    • sesame seeds