- 1 (9.5 ounce) package buckwheat soba noodles
- 2 1/ 2 teaspoons neutral oil, divided
- 2 teaspoons rice wine vinegar or lime juice
- 1 quart low-sodium vegetable broth
- 1 (3" piece) ginger, peeled and thinly sliced lengthwise
- 1 garlic clove, peeled and crushed
- 6 scallions, thinly sliced on a bias
- 1 1/ 2 teaspoons kosher salt
- 1 pound cherry tomatoes
- 4 ounces snap peas, trimmed
- 3 tablespoons white miso
- 1 1/ 2 pounds Bluehouse Salmon, cut into 4 fillets
- Black pepper
- Tamari, for serving
Preheat oven to 425F degrees.
Bring a medium pot of salted water to a boil. Add soba noodles and cook according to package instructions. Drain and rinse under cold water, then toss with ½ teaspoon neutral oil and rice vinegar. Set aside.
Meanwhile, heat vegetable broth in a medium pot over high heat with sliced ginger, crushed garlic, and half the sliced scallions. Bring to a boil, then reduce heat to medium-low and allow broth to infuse. Tip: Be sure to skim off any foam that accumulates on the surface, this ensures your broth stays nice and clear and removes impurities.
Toss cherry tomatoes with 1 teaspoon oil and season with ½ teaspoon salt. Roast in a baking dish until beginning to blister and burst, about 15 minutes.
Coat salmon with remaining 1 teaspoon oil and season with salt and pepper. Carefully place salmon into the baking dish and return to the oven until salmon is cooked to desired doneness, about 6 minutes for medium-rare.
Remove ginger and garlic clove from broth and discard. Raise heat to medium and return broth to a simmer. Add snap peas and cook until crisp-tender, about 8 more minutes. Meanwhile, whisk miso in a small bowl with a few tablespoons of hot broth, then stir into the broth.
Serve soba noodles in bowls, followed by a few ladlesful of broth. Top with blistered tomatoes and roasted salmon. Garnish with remaining scallions and serve with a dash of tamari.