A simple, everyday Japanese-inspired dish, this miso-centric soba noodle bowl features wakame seaweed, salmon, and a delicious miso-ponzu dressing. The potential for this dish is endless. Serve it warm or cold, at lunch or dinner, impress at a picnic, or simply curled up on the sofa – which ever it is, these noodles are going to be a winner.
½ packet soba noodles
4 tbsp dried wakame, rehydrated in warm water
1 x 180g salmon
1 tbsp organic shiro-miso paste
½ tbsp tamari (or low sodium soy sauce)
½ tbsp ponzu
½ tbsp tamari
Juice of ½ lemon
½ tsp freshly grated ginger
Black sesame seeds
Place the soba noodles in a medium saucepan of boiling water and cook according to packet instructions. Drain, rinse and set aside.
Place the salmon in a saucepan, cover with water, season with a pinch of sea-salt and bring to the boil. Simmer gently until cooked through but still slightly pink in the middle. Remove from pan and set aside to cool. Fork into pieces.
Combine the shiro-miso paste, tamari, ponzu, lemon, and ginger in a bowl and mix well.
Place the cooked noodles in a mixing bowl. Drain and slice the wakame into small pieces and fold it through the noodles. Drizzle with the miso dressing and toss well to combine. Lastly, add the salmon pieces and garnish with a sprinkling of black sesame seeds and herbs.