I sometimes suffer from sudden cravings for Japanese food…
Or at least flavors that are close to that. So yesterday happened to be one of those days. Luckily I always keep a stash of red miso in my fridge because it is quick and easy to use in such case of instant hunger.
I wasn’t quite sure what to make.
And like always I just kind of throw together a couple of ingredients I think might work well together. In the end I came up with this delicious soba miso soup!
Soba Miso Soup with Smoked Salmon Sushi
I threw this one together in just 30 minutes.
And let me tell you that it looks way harder to make than it really is.
Starting off with the smoked salmon sushi rolls.
I didn’t waste any time boiling rice or such, so I just combined the salmon and nori. Then I brushed it with a little red miso to make it stick nicely together and rolled the whole shebang up. Simple smoked salmon sushi but it looks spectacular in the end once you slice it up.
Miso soup, velvety soba noodles and a little extra crunch added by the freshly sliced cucumbers. A total no brainer I have to say. I served this soup kind of lukewarm because that turns it into an interesting mix between a flavorful miso soup and a soba salad.
And we loved it!
Do you love cooking with Japanese soba noodles?
Then also check out my lamb and soba salad!
Or how about my prawn head and soba noodle soup!
Soba miso soup with cucumber and cute little smoked salmon and nori sushi!
- 3,5 oz dry soba noodles (100 g)
- 2 tsp miso paste
- 2 cups water (480 ml)
- 3,5 oz smoked salmon (100 g), in slices
- 1 sheet nori seaweed
- 2 inch fresh cucumber (5 cm), sliced finely
- a handful frozen green peas
- sesame seeds
Combine 1 teaspoon of miso and a tablespoon of the water in a cup.
Stir well. Place the salmon slices neatly next to each other. Make them overlap. Then brush the miso water on top of the salmon. Season with pepper.
Then cover with the nori and press well. Trim the sides of the nori if it is too large.
Then place cling film on top of the nori and turn the salmon over carefully. Roll the salmon and nori up tightly. Wrap it in the cling film.
- Place the salmon roll in the fridge until needed later. In the meantime pour the water in a frying pan and add the remaining miso.
Place the pan over medium heat and stir until the miso has dissolved and the water is warm but not hot. Then lower the heat and add the soba noodles.
Let the soba poach in the warm miso soup for a couple of minutes until soft. Then also add the sliced cucumber and green peas.
- Unwrap the salmon roll and then slice it into bite-size bits.
Divide the cooked soba noodles, cucumber, peas and miso soup over bowls and top with the smoked salmon sushi. Garnish with some sesame seeds and serve immediately.