Recipe by Polly Markus
2 heaped tbsp miso paste
7 cups veggie stock
1 tbsp soy sauce
1 tbsp Chinkiang vinegar
1 tsp sesame oil
1 large carrot - julienned
1 large zucchini - julienned
1 large broccoli - sliced into small pieces
1 cup edamame beans
400 fresh salmon - diced into small bite sized pieces
1 bunch of white soba noddles
Garnish; chilli oil, coriander, deep fried shallots & spring onions.
Prep the veggies, set aside.
Pour the stock into a large saucepan, add the miso paste and simmer for a couple of minutes until well combined.
Cook the noddles separate as per the packet instructions. When the noddles are nearly cooked add the vinegar, soy and sesame oil to the miso soup.
Add the vegetables to the soup and cook for a couple of minutes.
Add the drained noddles between 3 bowl, then place the raw salmon on top and then pour the soup and vegetables over the top.
Top with any garnishes you like, even a squeeze of lime juice will be delicious!