Miso and Ginger Poached Salmon with Warm Soba Noodles

• 350 grams salmon fillet
• ¹/₃ cup mild brown miso paste
• 2 cups vegetable stock
• 2 to 3 cups water, or enough to cover the fish
• 50 grams fresh ginger, peeled
• 3 garlic cloves, crushed

Soba noodles

• 160 grams dried soba
• 1 tablespoon soy sauce
• 1 tablespoon pure sesame oil
• 2 to 3 spring onions, chopped
• Handful Toasted sesame seeds to garnish

1. Add and mix all ingredients for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to very low, as low as you can. Make sure you only see a few gentle bubbles or less and place the salmon (skin-side down if it is on). Add a little more water if the fish is not completely covered. Stay in a very low heat and poach the salmon for 4-5 minutes.
2. Meanwhile, cook dried soba noodles (*I used Chinese noodles) in a boiling water for 4 to 5 minutes. Drain, rinse briefly, and season with soy sauce and sesame oil. (I mixed soy sauce and sesame oil in the colander)
3. Carefully take out the salmon (do not throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle. If you are using a fillet with skin, gently remove it when the fish is cool enough to handle. It should come off quite easily.
4. Plate the noodles and fish with chopped spring onions and toasted sesame seeds. Serve it with a bowl of miso and ginger broth you cooked salmon in.