Japanese salmon and soba broth

Instructions

1. Combine stock, sliced ginger, garlic, soy sauce and 3 cups (750ml) water in a large saucepan. Bring to the boil over high heat. Reduce heat and simmer, covered, for 5 minutes.
2. Using a slotted spoon, remove and discard ginger and garlic. Add miso and whisk to combine. Add noodles and simmer, uncovered, for 3 minutes. Add beans and bamboo and simmer for 2–3 minutes or until noodles are tender.
3. Remove from heat. Add spinach and set aside, covered, for 1 minute or until spinach has wilted.
4. Scatter soup with salmon, shallots and pickled ginger. Serve with lemon cheeks.