Miso And Ginger Poached Salmon With Warm Soba Noodl

Name: Miso And Ginger Poached Salmon With Warm Soba Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmon and poaching liquid; 350 grams salmon fillet; 1/3 cup mild brown miso paste; 2 cups vegetable stock; 2 to 3 cups water, or enough to cover the fish; 50 grams fresh ginger, peeled; 3 garlic cloves, crushed; Soba noodles; 160 grams dried soba; 1 tablespoon soy sauce; 1 tablespoon pure sesame oil; 2 to 3 spring onions, chopped; Handful Toasted sesame seeds to garnish

Servings: persons

Salmon and poaching liquid
350 grams salmon fillet
1/3 cup mild brown miso paste
2 cups vegetable stock
2 to 3 cups water, or enough to cover the fish
50 grams fresh ginger, peeled
3 garlic cloves, crushed
Soba noodles
160 grams dried soba
1 tablespoon soy sauce
1 tablespoon pure sesame oil
2 to 3 spring onions, chopped
Handful Toasted sesame seeds to garnish

1
Add and mix all ingredients for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to very low, as low as you can. Make sure you only see a few gentle bubbles or less and place the salmon (skin-side down if it is on). Add a little more water if the fish is not completely covered. Stay in a very low heat and poach the salmon for 12 minutes.
2
Meanwhile, cook dried soba noodles in a boiling water for 4 to 5 minutes. Drain, rinse briefly, and season with soy sauce and sesame oil.
3
After 12 minutes, remove pot from the heat, cover it with a lid and leave for 3 minutes. Carefully take out the salmon (do not throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle. If you are using a fillet with skin, gently remove it when the fish is cool enough to handle. It should come off quite easily.
4
Plate the noodles and fish with chopped spring onions and toasted sesame seeds. Serve it with a bowl of miso and ginger broth you cooked salmon in.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salmon and poaching liquid, 350 grams salmon fillet, 1/3 cup mild brown miso paste, 2 cups vegetable stock, and more.

Yes, Miso And Ginger Poached Salmon With Warm Soba Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso And Ginger Poached Salmon With Warm Soba Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions