Miso Glazed Salmon Soba Noodle Bowls

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 1.25 lb skinless salmon fillets
• 3 tbsp white miso paste
• 2 tbsp soy sauce or tamari
• 2 tbsp mirin
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 garlic clove
• 8 oz soba noodles
• 4 cups baby spinach
• 1.5 cups shelled edamame
• 1 large carrot
• 4 green onions
• 1 tbsp toasted sesame seeds
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Instructions

1. 1Whisk miso, soy sauce, mirin, honey, grated ginger, and minced garlic into a smooth glaze in a small bowl.
2. 2Pat salmon dry and place on a foil-lined sheet pan. Brush half the glaze evenly over the tops.
3. 3Broil on high 6 inches from the heat for 6–8 minutes until the glaze is bubbling and caramelized and the salmon flakes easily at 145°F.
4. 4Meanwhile bring a large pot of water to a boil and cook soba noodles according to package timing until just al dente, usually 4–5 minutes.
5. 5In the last minute of noodle cooking, drop in the edamame so they warm through. Drain everything and rinse briefly under cool water to stop cooking and remove excess starch.
6. 6Toss the drained soba and edamame with rice vinegar, sesame oil, and the remaining miso glaze so every strand is lightly coated.
7. 7Divide baby spinach among four bowls; the residual heat from the noodles will wilt it slightly.
8. 8Top each bowl with a nest of dressed soba, then flake or portion the glazed salmon over the noodles.
9. 9Add ribbons of carrot made with a peeler, sliced green onions, and a sprinkle of toasted sesame seeds.
10. 10Serve immediately or pack components separately for a work lunch that stays fresh until you recombine.