Miso Roasted Salmon with Soba Noodles in Broth
A recipe from Colu Henry's newsletter, Colu Cooks.
Enjoying on hand? Share with a few friend and help this newsletter grow!
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.
Miso Roasted Salmon with Soba Noodles in Broth
From Colu Cooks
Serves 4
For the salmon:
1 tablespoon white miso
1 tablespoon mirin
½ teaspoon sesame oil
A splash of rice wine vinegar
1 pound salmon
6 to 8 ounces soba noodles
For the broth:
Two tablespoons neutral oil, such as canola
6 ounces shiitake mushrooms, pulled apart or chopped into bite sized pieces
3 scallions, thinly sliced white and light green parts, separated from the dark green ones
1 tablespoon grated ginger
2 cloves, grated garlic
1 Thai bird's eye chilies thinly sliced, or ½ to 1 teaspoon red pepper flakes
4 cups vegetable or chicken stock or water
8 ounces baby bok choy, cut into 1 inch pieces
One addition I made: I topped with a sprinkle of sesame seeds!
Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Whisk together the miso, mirin, sesame oil and a splash of the rice wine vinegar. Taste and adjust seasonings as needed with more vinegar. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature. Cook until the salmon is opaque for 10 to 12 minutes.
Meanwhile, cook the soba noodles according to package directions. Drain and rinse with cold water to keep from sticking and evenly distribute among 4 bowls.
Build your broth. Heat the oil in a large Dutch oven or other heavy bottomed pot oven medium heat. Add in the mushrooms and cook until they begin to brown around the edges, about 8 minutes. Add in the white and light green parts of the scallions, ginger, garlic, chilies, and cook for 2 minutes more, until fragrant. Seasons with salt. Add in your stock and bring to a simmer and add the bok choy into wilt. Taste and just seasoning with salt as needed.
Spoon some of the broth over each bowl of noodles and flake the salmon on top, garnishing with the remaining scallions.