This recipe is made to serve one but it’s super easy to double it or more, you’ll just need bigger pots, obvs. You may also only need to increase the miso by half per extra serving.
The broth is s flavoursome and by gently cooking the salmon fillet in the broth you get the lovely fragrant flavour of the broth in the salmon, and the fish is just cooked when you flake it apart with your chopsticks/fork. Amazing.
You could use any green veg you like/is in season in this. I usually have frozen edamame in the freezer so that’s why I went with it. Plus I love the pop of freshness the little beans give in each mouthful.
The pother super great addition to this dish is the toasted sesame seeds. As you eat they impart their nutty flavour into the broth, adding another of flavour to the broth as you slurp your way through.
This is the kind of deliciousness that I want to eat everyday at the moment, it’s balanced, clean and delicious. If you give it a go let me know!!
In other news, I’m really craving some new food styling things at the moment and am obsessed with all the shibori linen an pottery barn right now… might need to give myself a new financial year gift…!
200 g skin on salmon fillet
1 level Tbs miso paste
1Tbs ginger, grated
1 small clove garlic, crushed
1 tsp chilli flakes
2.5 cups water
1 Tbs sesame seeds
1 cup edamame
50g soba noodles
1 cup broccoli florets
1/3 cup coriander leaves
1 Tbs spring onion, finely sliced
1/2 tsp black sesame seeds, optional
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.
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