Salmon with glass noodles in miso broth

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon with glass noodles in miso broth

Salmon with glass noodles in miso broth

Gluten-Free Friendly, Dairy-Free, Paleo

2 Servings, 710 Calories/Serving

30 Minutes

Also known as bean-thread noodles, glass noodles are made from mung bean flour. In addition to being gluten free they have a wonderful, chewy texture and require only a quick soak in hot water before they’re ready to eat.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 ounces glass noodles
  • 2 salmon fillets
  • 1-inch piece ginger
  • 2 scallions
  • Scallion seasoning (salt-sugar)
  • 1 ounce brown rice miso
  • 1 garlic clove
  • 6 ounces tatsoi

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the noodles; season the fish; prep the vegetables

In a bowl, cover the glass noodles with very hot water and let soak. Season the fish with salt and pepper. Peel and grate the ginger. Trim the root end of the scallion and rough chop the scallions. In a bowl, combine the miso with 2½ cups water and whisk until dissolved. Peel and mince the garlic. Wash the tatsoi but don’t dry it.


Make the scallion oil

In a 12-inch frying pan, heat 2 tablespoons oil over medium high heat until hot but not smoking. Put the scallions in a small heatproof bowl with the scallion seasoning. Pour the hot oil over the scallions. The oil should sizzle. If it doesn’t, it isn’t hot enough. Stir to dissolve the seasoning. Let stand until ready to use.


Make the miso broth

In a 2-quart saucepan, heat 1 tablespoon oil over medium heat until hot but not smoking. Add the ginger and cook just until fragrant. Add the miso-water mixture, bring to a boil, reduce to a simmer, and cook until the miso is dissolved and the broth is infused with the flavor of the ginger, about 3 minutes.


Cook the fish and the tatsoi

Add 2 more tablespoons oil to the pan and warm over medium heat until hot but not smoking. Pat the salmon dry with a paper towel and generously season with salt. Add the fish to the hot pan, skin side down, and cook until the skin is crisp, about 5 minutes. Turn and continue cooking until the flesh is opaque, about 3 minutes longer. Transfer the salmon to a plate. Add the garlic and cook just until fragrant, about 30 seconds. Add the tatsoi, season with salt, and cook just until wilted, about 1 minute.


With a pair of kitchen scissors, cut the noodles two or three times. Drain, and add to the miso broth. Divide the noodles between serving bowls. Top with the fish and the tatsoi and ladle the broth on top. Add the scallion oil seasoning. Serve hot.