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Total Time: 30 minutes Serves: 4 6 c. organic chicken or vegetable broth 8 oz. soba noodles 1 Tbsp. minced ginger 2 garlic cloves, minced 1 Tbsp. soy sauce 1 Tbsp. fish sauce 2 tsp. maple syrup 1 Thai chili, thinly sliced 4 baby bok choy, quartered 1/4 c. shredded organic carrots 1 lb. salmon fillet, cut into 1-inch cubes 1 c. bean sprouts 2 Tbsp. yellow or white miso sesame oil for garnish 2 tsp. sesame seeds for garnish 4 Tbsp. chopped cilantro for garnish Bring broth to a boil in a large saucepan. Add soba noodles and cook 8 minutes. Remove from stock using a mesh ladle, rinse noodles under cold water and set aside. Add ginger, garlic, soy sauce, fish sauce, maple syrup, chilies, bok choy and carrots to the broth. Simmer for 6 minutes, until bok choy is soft. Add salmon, sprouts and miso. Cook 2 to 3 minutes; until salmon is just cooked (do not let the broth boil). Divide noodles between four bowls and top with salmon, vegetables and broth. Garnish with a drizzle of sesame oil, sesame seeds and cilantro. |
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