Miso & Ginger Poached Salmon with Soba Noodles

Salmon poached in a delicate miso-ginger broth, served over nutty soba noodles with steamed bok choy. It's light, fragrant, and feels like something from a Japanese kitchen. Ready in twenty minutes.

Ingredients (Serves 2):

• 2 salmon fillets
• 500ml water
• 1 tbsp white miso paste
• 1 tbsp fresh ginger, julienned
• 1 tbsp tamari
• 150g soba noodles
• 2 heads of bok choy, halved
• 1 spring onion, sliced
• A drizzle of sesame oil

Method:

1. Bring the water to a gentle simmer. Stir in the miso, ginger, and tamari.
2. Slide in the salmon fillets and poach gently for 8–10 minutes until just cooked.
3. Cook the noodles and bok choy. Divide between bowls. Top with the salmon, ladle over the broth, and finish with spring onion and sesame oil.

Why it's gut-friendly: Salmon provides omega-3s. Miso is fermented. Soba noodles (buckwheat) are a prebiotic.