This Salmon Soba Noodle Bowl is the perfect lunch-box meal. It’s filling, flavoursome and perfect at room temperature, it travels well, and uses a handful of simple but nutritious ingredients.
Soba noodles are having a big moment in my pantry at the moment. Typically made from buckwheat, they’ve got great texture and bite, while delivering more protein than your average wheat or rice noodle. If you buy 100% buckwheat soba, they’re also an amazing gluten-free alternative to other asian noodles. They’re best served with a light broth or dressing, and are perfect in a big salad bowl.
I’ve used edamame beans & shiitake mushrooms in this recipe, but veggies such as pumpkin, eggplant, cucumber, asparagus and broccoli also taste great with this miso dressing.
This miso dressing is one of my absolute favourites, I use it on EVERYTHING- over fresh salads, rice bowls, grilled fish- it’s so versatile and flavoursome. The ingredients used are standard Asian-cupboard staples, but if you’re unfamiliar with these, here’s a visual guide of what to look for at the Asian grocer or Asian aisle of your supermarket:
I’ve served this with pan-fried salmon but firm tofu is as equally delicious a substitute!
Salmon Soba Noodle Bowl with Miso Mushrooms
- 2 fillets salmon or trout
- 10 g butter
- 10-12 pcs shiitake mushrooms- dried or fresh pre-soak your mushrooms overnight if using dried mushrooms
- 1 tsp freshly minced ginger
- 2 cloves crushed garlic
- 80 g soba noodles
- 80 g edamame beans- de-shelled
- 30 g miso paste
- ½ tbsp cooking sake or mirin
- 1 tsp brown sugar or maple syrup or honey
- 1 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 2 tsp toasted black & white sesame seeds
- 1 handful chopped spring onions/scallion
- Bring your salmon to room temperature. Heat a non-stick pan with a bit of oil, turn the heat to medium high. Pan-fry the salmon fillets skin-side up for 4 minutes, then flip and and cook for another 3 minutes or until skin is crisp to your liking
- In the meantime, bring a pot of salted water to boil. If using soaked shiitake mushrooms, I like to use the soaking liquid for cooking the soba noodles for a bit of extra umami flavour. Add the soba noodles and simmer for 6 minutes (or according to packet instructions). Drain and rinse in cold water, then set aside
- Slice the shiitake mushrooms into thin slices, discarding the tough stems. Remove any excess moisture with a paper towel
- Once the salmon is done, set aside to cool. Heat up the butter in the same pan and add the sliced mushrooms, thawed edamame, ginger and garlic. Saute on medium heat for 5-6 minutes until fragrant and the mushrooms have reduced slightly
- While the mushrooms are cooking, combine the ingredients for the miso dressing in a small bowl and whisk until smooth
- Once mushrooms are ready, turn off the heat, add the soba noodles to the pan and pour over with the miso dressing. Lightly separate the noodles and toss until the noodles are evenly coated
- Divide the noodles into two bowls, tear the salmon into chunks and combine with the noodles
- Top with toasted sesame seeds and fresh spring onions
- Serve warm or at room temperature