Miso Soba Noodle Soup with Salmon & Veggies July 20, 2026
Creamy, comforting and full of fresh flavours, this Miso Soba Noodle Soup with Salmon is a quick and nourishing meal that’s perfect for any night of the week. Check out the original recipe here.
Serves: 3
Ingredients
- 2 heaped tbsp miso paste
- 7 cups vegetable stock
- 1 tbsp soy sauce
- 1 tbsp Chinkiang (black) vinegar
- 1 tsp sesame oil
- 1 large carrot, julienned or cut into thin matchsticks
- 1 large courgette, julienned
- 1 large head broccoli, cut into small florets
- 1 cup shelled edamame beans
- 400g fresh salmon, cut into bite-sized pieces
- 1 bundle soba noodles
To Serve (Optional)
- Chilli oil
- Fresh coriander
- Crispy fried shallots
- Sliced spring onions
- Lime wedges
Method
- Prepare all the vegetables and cut the salmon into bite-sized pieces.
- In a large saucepan, bring the vegetable stock to a gentle simmer. Whisk in the miso paste until fully dissolved.
- Cook the soba noodles according to the packet instructions. Drain and set aside.
- Stir the soy sauce, Chinkiang vinegar and sesame oil into the broth.
- Add the carrot, courgette, broccoli and edamame. Simmer for 2–3 minutes until the vegetables are just tender but still vibrant.
- Divide the cooked soba noodles between serving bowls.
- Place the fresh salmon pieces over the noodles, then ladle the hot broth and vegetables over the top. The heat of the soup will gently cook the salmon.
- Finish with your favourite toppings, such as chilli oil, coriander, crispy shallots, spring onions and a squeeze of fresh lime.
Tip: For a heartier soup, add mushrooms, bok choy or baby spinach during the final few minutes of cooking.
Categories: Recipes