Soba Noodle bowl with Salmon, Pickled Ginger and Crushed Miso Edamame

Find the perfect balance with this noodle bowl which combines the earthy flavour of gut nurturing broth, the spicy warmth of pickled ginger and a delicious crushed edamame topping. We’ve used salmon, but pick your favourite protein and you’ll have a wholesome dinner or lunch to enjoy any day of the week.

Edamame beans (young soy beans) are a complete source of dietary protein. Like meat and dairy, they provides all of the essential amino acids needed in the diet that we cannot make ourselves. They are also high in calcium, vitamin C, and other key nutrients which help boost energy, revitalise skin and guard against illness.  Whilst commonly eaten solo as a snack, we’ve combined edamame with miso, pepper + garlic for a crushed paste that’s not only a great topping for this salad but doubles as a healthy snack too…

You will need:

Serves 2

500ml Prodjuice Chicken Miso and Sea Vegetable broth

1-2 pieces of protein – salmon, chicken, tofu, boiled eggs

½ packet organic soba noodles – just cooked

4 tablespoons of pickled ginger (we love ginger so you may not need this much!)

1 cup edamame (podded and soaked in boiling water for 5mins or so)

1/2 small clove garlic, finely grated

2 teaspoons miso paste

pinch dried chilli or shichimi Togarashi (optional)


pinch of toasted sesame seeds

pinch toasted black sesame seeds

handful finely sliced shallots

sesame oil – tiny dash

How to make:

1. In a mortar and pestle pound the edamame, miso, pepper, garlic until roughly crushed and well combined – a bowl and fork will do if you don’t have a mortar and pestle. Set aside. (Make extra if you can – this is delicious on a seed cracker or the bread recipe from the Reset eBook).


2. Into a small saucepan pour 500ml of Chicken Miso and Sea Vegetable broth and bring to a slow simmer to reduce.


3. Meanwhile cook the salmon (or your choice of protein) in a frypan until tender. Set aside to rest for a few moments.


4. Drop the previously cooked soba noodles into the stock to warm through then pour noodles and broth into a bowl. Place the salmon and a generous spoonful of the crushed edamame on the noodles. Top with the pickled ginger and the sesame seeds and chilli if using and a very small drizzle of sesame oil.

Recipe + images by Samantha Mackie

Join us for more health, wellness & sustainability articles straight to your inbox

Leave a comment.

Your email address will not be published. Required fields are marked *