Warming miso glazed salmon and soba noodle bowl

Serves 4

Warming Miso Glazed Salmon and Soba Noodle Bowl: A Healthy and Nourishing Gluten-Free Delight

Warming Miso Glazed Salmon and Soba Noodle Bowl

This delicious miso-glazed salmon with soba noodles is sure to become a family favourite. It’s full of flavour, nourishing, and perfect for those days when you want something healthy but don’t want to spend ages in the kitchen. The best part? It’s quick, easy, and feels like a warm hug in a bowl.

This lovely recipe comes from my Relish Mama cookbook ‘Family’.

What you’ll need (serves 4):

4 tsp white miso paste
4 tsp mirin
3 tsp soy sauce
2 tsp sesame oil
4 boneless salmon fillets
1 pack of soba noodles (Always check the label if you’re after gluten-free soba—some brands vary!)
2 tbsp sesame seeds (black or white), lightly toasted
Coriander leaves, for serving

For the miso ginger dressing:

100ml mirin
4 tbsp soy sauce
2 tbsp brown rice vinegar
1 tbsp finely grated ginger
2 tsp sesame oil
2 tbsp white miso paste
6 spring onions, finely sliced
How to make it:

Marinate the salmon: Mix the miso paste, mirin, soy sauce, and sesame oil. Coat the salmon fillets and let them sit for about 15 minutes to soak in the flavors.

Cook the noodles: While the salmon marinates, cook the soba noodles according to the package instructions. Drain and refresh them in cold water so they don’t stick together.

Make the dressing: In a small saucepan, combine mirin, soy sauce, brown rice vinegar, ginger, and sesame oil. Bring it to a gentle simmer, then stir in the miso paste and half the spring onions. Let it simmer for another 2 minutes, then set aside.

Grill the salmon: Preheat your oven grill to high. Place the salmon fillets skin side up under the grill for about 5–7 minutes, until they’re beautifully golden and cooked through. Keep an eye on it in the last minute or so to avoid burning. You can also cook them on the stovetop if you prefer.

Finish it off: Blanch the soba noodles briefly in boiling water to reheat, then toss them with the miso ginger dressing. Divide the noodles into bowls, top with the grilled salmon, and sprinkle with sesame seeds, spring onions, and coriander. Serve straight away and enjoy!

This miso-glazed salmon is such a simple, feel-good dish that’s sure to brighten up any evening. I hope it becomes as much of a go-to for you as it is in our kitchen!

Here are our top tips for making sustainable seafood choices:
• Look for the Marine Stewardship Council (MSC) certification logo on cans and packaging. The fish in MSC-certified products comes from fisheries that meet international standards for sustainable fishing and seafood traceability.
• Use the Australian Marine Conservation Society’s Sustainable Seafood Guide (book, website or app) to make smarter shopping choices.
• Avoid eating endangered, vulnerable and heavily-fished species, including flake, tuna, swordfish and dory.
• Opt for species with healthier populations, such as Australian salmon, whiting, mullet and flathead.
• Ask your fishmonger or the person behind the supermarket deli counter which fish, if any, is in season and where and how the fish was caught or farmed. Just letting the seller know that customers are interested in sustainability might impact the fish they choose to stock in future.