- 3 tbs white miso paste
- 500g soba noodles
- 2 tbs sesame oil
- 500g (3 1/4 cups) skinless salmon fillet, cut into thick strips
- 1 large broccoli head, prepared into florets
- 1 large handful beansprouts
- 2 spring onions, chopped
- Sesame seeds, black and white
Whisk together the miso paste with a little hot water in a large saucepan or casserole dish set over a moderate heat. Once smooth, gradually whisk in 1.25 litres of hot water.
Bring to a simmer and add the soba noodles, simmering gently, for about 8-10 minutes or until tender.
Heat the sesame oil in a large wok set over a high heat until hot. Season the salmon pieces then add to work. Cook for about 3-4 minutes, turning occasionally, until cooked to your liking. Remove from the pan.
Add the broccoli to the broth. Cover with a lid, and simmer gently for 3-4 minutes or until just tender.
Remove the lid and add the salmon and beansprouts to the soup. Season to taste with salt and pepper.
To serve, ladle soup into bowls. Top with chopped spring onions and sesame seeds.