INGREDIENTS

• 1.5L good quality chicken stock

• 2 cm ginger, finely grated

• 2 tsp dried bonito flakes

• 2-3 cm piece dried kombu

• 180g organic soba noodles

• 2 bunches Asian greens, roughly chopped [I’ve used bok choy and pak choy]

• 2 tbsp white miso paste

• 2 spring onions, finely sliced

• 1 nori sheet, finely sliced

• 1 tbsp toasted sesame seeds

• 400g fresh salmon, skin removed, finely sliced

METHOD

Combine stock, ginger, bonito flakes and kombu in a large saucepan. Place over high heat and bring to the boil. Reduce heat. Add soba noodles and cook for 2 minutes. Remove saucepan from heat. Add vegetables and mix well.

Place miso in a separate large bowl. Place a strainer over the bowl. Carefully pour stock into strainer, collecting noodles and vegetables. Evenly divide noodles and vegetables into serving bowls.

Whisk miso and stock together. Ladle into each bowl. Top with spring onions, nori, sesame seeds and slices of salmon. Serve hot.