Recipe description
Published on: June 10, 2026
High Protein
Omega-3 Rich
Ingredients
Salmon
4
piece
Miso
3
tablespoon
Soba noodles
2
bowl
Soy sauce
6
teaspoon
Sesame oil
2
teaspoon
Seed, sesame
1
tablespoon
Onion, green
2
piece
Ginger
0.125
cup
Garlic
2
piece
Mirin
2
tablespoon
Sugar, brown
3
teaspoon
Vegetable oil
1
tablespoon
Vinegar
1
tablespoon
Instructions
1
Preheat the oven to 180°C (350°F).
2
Place the salmon on a baking tray, drizzle with olive oil, and spread miso over the top.
3
Bake the salmon for about 15-20 minutes until cooked through.
4
Meanwhile, cook the soba noodles according to the package instructions.
5
In a pan, sauté the spinach until wilted.
6
Drain the soba noodles and mix them with the sautéed spinach.
7
Serve the salmon over the soba noodles and top with sliced green onions and sesame seeds.
Nutrition
520 kcal
Calories
34 g
Protein
52 g
Carbohydrates
5 g
Fiber
6 g
Sugar
18 g
Fat
4 g
Saturated fat
1.3 g
Salt
Why this recipe fits you
- Rich in fiber from buckwheat soba and plant-forward ingredients.
- Includes fermented miso for a gentle gut-friendly component and depth of flavor.
- Balanced with protein from salmon, healthy fats, and fiber-rich carbohydrates to support steady digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
FAQ
What are the main health benefits of this Miso Salmon with Soba Noodles?
It's a balanced dish: salmon provides high‑quality protein and omega‑3 fats; buckwheat soba adds fiber and polyphenols; miso adds a gentle fermentation that can support digestion when eaten as part of a varied, fiber‑rich plate.
Is this recipe suitable for digestion-friendly diets?
Yes—it's built from protein and fiber with a mild miso glaze. You can adjust sodium and fats if needed.
Can I substitute the salmon with another protein?
Yes: try tofu, tempeh, or chicken; cooking times may differ.
Is soba gluten-free?
Not always. Traditional soba can contain wheat; look for 100% buckwheat soba or gluten‑free options and watch for cross‑contamination.
What allergens are in this dish?
It contains fish and soy; gluten risk depends on the soba used; check labels for sesame ingredients.
How should I store leftovers?
Refrigerate promptly in an airtight container; best within 1–2 days; reheat gently.
How can I make this dish faster on weeknights?
Cook the salmon and soba in parallel, use a quick miso glaze, and consider soba precooked or pre-cut vegetables.
How should I customize the flavor or serving?
Add a squeeze of lemon or lime, sliced scallions, sesame seeds, or a pinch of chili for heat.
Can I make this vegan or plant-based?
Yes—omit the salmon and use tofu or mushrooms; ensure the miso and glaze are vegan and dairy-free.
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