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Le Chaudron recipe
Soupe miso saumon nouilles soba
Miso soup with salmon and soba noodles
⏱ 20 minServes 2Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)diced salmon
80 g (3 oz)soba noodles
2 tbspmiso paste
800 ml (3⅓ cups)water
60 g (2 oz)fresh spinach
2scallions
1cm of ginger
1 tspsesame oil
1 tspsesame seeds
- 150 g (5 oz) diced salmon
- 80 g (3 oz) soba noodles
- 2 tbsp miso paste
- 800 ml (3⅓ cups) water
- 60 g (2 oz) fresh spinach
- 2 scallions
- 1 cm of ginger
- 1 tsp sesame oil
- 1 tsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the soba noodles in boiling salted water for 5 minutes (they'll keep cooking in the broth).
- Drain and rinse in cold water so they don't stick.
- Meanwhile, bring the water to a simmer in another pan with the thinly sliced ginger.
- Cut the salmon into even 2 cm (¾ in) cubes with a sharp knife.
- Add the salmon to the barely simmering water.
- Poach for 4 minutes so it stays slightly translucent inside. Off the heat, add the spinach to wilt.
- Still off the heat (miso shouldn't boil), whisk the miso into a ladle of broth and stir it back in.
- Divide the noodles between 2 large bowls and add the broth, salmon and spinach. Sprinkle with scallions and sesame seeds and drizzle with sesame oil.
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