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Healthy Dinner for One: Salmon Soba Noodle Miso Bowl

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 1 bowl


  • Salt
  • 1 ounce dried soba noodles
  • 1 tablespoon white miso paste
  • 3 cups filtered water
  • 2 teaspoons mirin optional
  • 4 to 5 cauliflower florets or whatever else you have in your fridge
  • 3 ounce filet of wild caught salmon*
  • 1/2 baby bok choy ends trimmed
  • Sesame seeds


  • Bring a medium pot of salted water, set over medium heat, to a moderate boil. Add the soba noodles and cook for about 4 to 5 minutes (the package always says like 10 minutes and that is WAY too long, so give it a taste at the 4-minute mark to make sure it’s all good). Remove when it’s very al dente since we’ll be cooking it again at the end. Drain and set aside.
  • In the same empty medium pot (no need to wash it out, too lazy!) you cooked the soba noodles, add the miso paste and water. Turn the heat to medium and give it a stir until the miso paste has dissolved, about 5 minutes. Add about 1/2 teaspoon of salt and mirin. Mix and give it a taste; adjust the salt according to taste. Turn the heat to low and set aside.
  • Preheat the oven to 300 degrees F. Sprinkle the salmon on both sides with a few pinches of salt. Heat the olive oil in a small sauté pan set over medium-high heat. When the oil is glistening, add the cauliflower florets and cook for 2 to 3 minutes. Remove and set aside. Add a teaspoon or two more of oil to the pan. When the oil was hot, add the salmon skin-side down; cook for 2 to 3 minutes. Flip the salmon to the other side and transfer to the oven to cook for an additional 5 minutes.
  • Meanwhile, add the bok choy, reserved soba noodles and cauliflower to the miso mixture, cook for an additional 2 minutes, until the bok choy turns a bit soft and the color goes bright green. Ladle into a bowl and top with the salmon. Sprinkle with a bit of sesame seeds and that’s it—dinner!


A lot of the times, salmon still has its pin bones in. To remove, run your finger along the center, you should feel them! Take a clean pair of kitchen tweezers and pull them out, one by one. With a gentle tug they should come out pretty easily. You could also ask the fishmonger to remove them for you.