2 servings. 644 calories. 46g protein
- 2 4-ounce salmon fillets
- Untoasted sesame oil to taste
- Soy sauce to taste
- 1 8-ounce package
- buckwheat soba noodles
For the dressing
- 2 tablespoons soy sauce or tamari or coconut aminos
- ¼ cup rice vinegar
- 1 tablespoon toasted sesame oil
For the soup
- 2 cups water
- ½ cup cubed tofu
- 2 scallions
- 2 tablespoons miso paste
- 1 nori sheet
- Toasted sesame oil to taste
- Pickled ginger (optional)
DIRECTIONS
Preheat the oven to 350°. Toss the salmon in the untoasted sesame oil and soy sauce, place in a baking dish, and bake for 12 minutes. While the salmon is in the oven, boil the soba noodles according to the package directions, rinse in cold water, and drain. While the soba noodles are boiling, whisk together the dressing ingredients. To make the soup: Bring 3 cups of water to a boil. Add the chopped tofu and sliced scallions, and continue cooking for 30 seconds. Re- move from the heat and evenly distribute into two soup bowls. Stir1 tablespoon miso paste into each bowl of soup. Tear the nori sheet
into pieces, and add to each bowl. Drizzle with toasted sesame oil.
To assemble your bento, serve each diner the following:
A bowl of miso soup
A plate of cold soba noodles, with a dipping bowl of dressing
on the side
A plate of hot miso-glazed salmon
Optional: and pickled ginger
