Ingredients
2 quarts salmon stock or dashi
1 pound soba noodles
½ pound cooked salmon scraps or diced salmon
½ cup red or white miso paste
¼ cup sliced green onions
Instructions
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Warm the salmon stock or dashi in a large pot over medium heat.
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Cook the soba noodles according to package directions. Drain and place a portion in each serving bowl.
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Add some cooked salmon pieces and a sprinkle of green onions to each bowl.
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In a small bowl, whisk the miso paste with a bit of hot broth until smooth, then stir it gently into the rest of the broth. (Avoid boiling to preserve flavor.)
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Pour the miso broth over the noodles and salmon. Serve immediately while steaming hot.
Notes
- Fish Options: Any salmon variety works, but you can also use trout, char, whitefish, or even mackerel.
- Miso Choice: Use red miso on cold days for a stronger flavor, white miso on warm days for a milder taste. Adjust the quantity to your liking.
- Noodles: While soba noodles bring a nutty touch, udon or ramen are equally good options.
- Toppings: Replace green onions with scallions, chives, shiso, or chrysanthemum leaves.
- Storage: The broth and salmon can be prepared ahead, but add the noodles and miso right before serving for best texture.
- Keys to Success: Use high-quality miso and noodles, and make your broth from scratch if possible. The purity of these ingredients makes all the difference.
- Prep Time: 20 min
- Cook Time: 20 min
- Cuisine: Japanese