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Prep Time10 Mins
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Cook Time15 Mins
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Serving2
This Japanese Yuzu Miso Salmon Soba is bright, silky and slurp-worthy.
Caramelized miso-glazed salmon sits over cool soba noodles with cucumber and edamame, finished with scallions, sesame seeds and nori, for a fresh Japanese bowl that feels special.
Why You’ll Love This Recipe
- Bright, silky and slurp-worthy
- Caramelized miso-glazed salmon
- Cool soba with cucumber and edamame
- Yuzu brightness in every bite
Instructions
- Make the glaze. Whisk the miso, soy sauce, sesame oil, and yuzu juice into a glaze.
- Cook the salmon. Roast or pan-sear the salmon until caramelized, brushing with the glaze.
- Cook the soba. Cook the soba noodles according to package directions and rinse briefly.
- Toss the noodles. Toss the noodles with cucumber, edamame, and a little of the dressing.
- Top and serve. Top with the salmon, scallions, sesame seeds, and nori strips.
Tips & Variations
- Rinse the soba briefly so the noodles stay silky, not sticky.
- Cook the salmon until caramelized, brushing with the glaze for extra flavour.
- Toss the noodles with just a little dressing so they stay light and fresh.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
Ingredients
Directions
Make the glaze. Whisk the miso, soy sauce, sesame oil, and yuzu juice into a glaze.
Cook the salmon. Roast or pan-sear the salmon until caramelized, brushing with the glaze.
Cook the soba. Cook the soba noodles according to package directions and rinse briefly.
Toss the noodles. Toss the noodles with cucumber, edamame, and a little of the dressing.
Top and serve. Top with the salmon, scallions, sesame seeds, and nori strips.
Conclusion
Serve right away, topped with scallions, sesame seeds and nori strips. Store leftovers covered in the fridge for up to 2 days and serve the noodles cool or gently warmed, with fresh toppings when serving again.
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