Soba Miso Soup with Smoked Salmon Sushi
Soba miso soup with cucumber and cute little smoked salmon and nori sushi!
Ingredients
- 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
- pepper
Instructions
-
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.
