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Photo of Japanese salmon and soba broth by WW

Japanese salmon and soba broth

1 - 8
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Chicken stock

3 cup(s), (750ml)

Fresh ginger

15 g, (2cm cube), sliced


1 clove(s), halved

Reduced salt soy sauce

2 tbs

Miso paste

¼ cup(s), white (60g)

Dry soba noodles (100% buckwheat)

180 g

Green beans

125 g, sliced

Canned bamboo shoots, rinsed, drained

227 g

Baby spinach leaves

125 g

Canned pink salmon in water, drained

415 g

Green shallot(s)

2 individual, thinly sliced

Pickled ginger

40 g, (2 tbs), finely shredded


1 medium, cut into wedges


  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.