Miso Glazed Salmon with Miso Soba Noodle Soup
Miso Glazed Salmon with Miso Soba Noodle Soup – Umami-Packed & Easy!
Hmmmmm. Miso. Soy sauce. Sake. Mirin. Sugar. Some of the best ingredients in Japanese cooking, and when combined, they create pure magic. This Miso Glazed Salmon with Miso Soba Noodle Soup is the ultimate umami-packed weeknight dinner—flavourful, satisfying, and surprisingly simple to make!
I marinated the salmon in a mix of miso, soy sauce, sake, mirin, and sugar for two hours, letting all those deep, savoury flavours soak in. Then, it’s roasted for about 10 minutes and finished with a quick grill to get that caramelised, slightly charred perfection. A sprinkle of sesame seeds on top adds a perfect little crunch.
To keep things light yet comforting, I served it with a simple miso broth, soba noodles, and steamed veggies. It’s the kind of meal that feels fancy but is actually really easy to put together—perfect for a busy evening when you want something delicious without too much effort.
Why You’ll Love This Recipe
✔️ Deep, Umami Flavours – The perfect balance of sweet, salty, and savoury.
✔️ Quick & Easy – Minimal prep, just marinate and cook.
✔️ Healthy & Nourishing – Packed with protein, whole grains, and veggies.
✔️ Perfect for Weeknights – Feels like a restaurant meal but comes together effortlessly.
If you love Japanese-inspired flavours, this Miso Glazed Salmon with Miso Soba Noodle Soup is a must-try.
This recipe is inspired by Just One Cookbook. In the mood for something more spicy? Then try this Miso & Kimchi Coconut Noodle Soup or what about my Miso Chicken Ramen.
Miso Glazed Salmon with Miso Soba Noodle Soup
(1 votes, average: 5.00 out of 5)
Loading...Elevate your dinner with Miso Glazed Salmon and Miso Soba Noodle Soup. Discover how easy this umami-rich dish can be.
Ingredients
- The salmon
- 2 salmon filets, with or without skin no skin (see notes)
- 2 tbsp miso (I like white miso, but any type will work)
- 1 tbsp (cooking) sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 1-2 tbsp sesame seeds
- The broth
- 750 ml boiling water
- 2-3 tbsp miso paste
- 1 chicken (or vegetable) stock cube
- 2 spring onions, left whole and knotted
- 2-3 slices ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- To serve
- 150 - 200 g soba noodles (or noodles of choice)
- 250 g bimi, chopped into thirds (see notes)
- 1 spring onion, finely chopped
- Chili oil, store bought or homemade
Instructions
The salmon
Mix all the marinade ingredients together (except the sesame seeds) and add the salmon, toss to coat all sides. Cover and let marinade in the fridge for at least 30 minutes, max 2 hours.
Preheat the oven to 220°C.
Pour the sesame seeds into a plate and press the salmon on one side into the sesame seeds (if using salmon with skin, press the skin side down)
Lay the salmon filets on a lined baking tray, discarding any of the excess marinade (see notes).
Bake for 8-10 minutes for medium (this also depends on the size of the filets. If your filets are quite large you might need a little longer).
Turn on the grill and let the salmon grill for 2 minutes until starting to char, keep an eye on it though, it will burn quickly!
The broth
Pour 750 boiling water into a sauce pan and add the stock cube, 2 tbsp of miso paste, 1 tbsp soy sauce, the ginger slices and the knotted spring onion.
Bring to a simmer and let bubble away until ready to serve.
Cook the noodles according to the packaging, when done, rinse with cold water to stop it from over cooking. Set aside.
Prepare the bimi to your liking: either stir fry them quickly in a wok or frying pan, cook them in boiling salted water of steam in steamer. I like them al dente, for all methods ± 5 minutes should be enough.
To serve
Remove the spring onion and ginger from the broth. Taste and season with additional miso paste, soy sauce and a drop of sesame oil.
Divide the noodles over the bowls and ladle in the hot broth.
Place the salmon on the noodles and divide the bimi over the bowls.
Sprinkle with chopped spring onions and some chili oil.
Notes
- I recommend using salmon without skin for this recipe as it's easier to eat in a soup, but with skin is fine too, just a bit messier. I LOVE salmon skin so I tend to just go for the messier version. If you're serving the miso glazed salmon together with some rice and vegetables you can leave the skin on as well! This will add an additional crunchy flavour bomb to the dish.
- In this recipe we discard any excess marinade but if you like you can also use it as an additional sauce. To do this dilute the marinade with 2-3 tbsp of water and let simmer for ± 5 minutes.
- I used bimi but feel free to use other vegetables like shiitake mushrooms or bok choy.
