Miso roasted salmon with soba noodles in broth
A recipe from Colu Henry's newsletter, Colu Cooks.
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ICYMI, I spoke with cookbook author Colu Henry about her path to cookbook writing, where she gets inspiration from, the philosophy behind easy fancy food, and more. Today, I am coming to you with a recipe from her newsletter, Colu Cooks!
Here’s what Colu says about this recipe:
When developing recipes, I sometimes start visually and work my way back, which is how this came to be. I wanted brothy soba noodles, but not a soup and I didn’t want to poach the salmon, I wanted to roast it slathered in miso and mirin. And so, I did.
I made this and it comes together quite quickly, which makes it ideal for a weeknight meal. I was skeptical that the broth would have a lot of flavor after such a short time, but I was proven wrong. If you’re like me and you live alone, or you often cook for just two people, this makes an excellent soup. Keep everything the same, except adjust the amount of salmon and noodles for one or two.
