"A light, clean, healthy bowl of soba noodles topped with grilled teriyaki salmon is the perfect supper dish, quick to do and easy to digest."

400g soba noodles
1 knob fresh ginger
4 small salmon fillets, skinned
1 bunch of spinach, washed and stemmed
4 spring onions, sliced on the diagonal

Dashi Broth
1.5 litres water
15g instant dashi powder
2 tbs soy sauce
2 tbs mirin

Teriyaki sauce (if you can find a bottle of teriyaki sauce, just use that)
2 tbs dark soy sauce
1 tbs sake
1 tbs mirin
1 tsp sugar
1 tbsp peanut oil

To make teriyaki sauce, combine soy, sake, mirin, sugar and oil in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat water in a second pot, and add dashi powder, soy and mirin. Peel ginger, cut into cubes and crush in a garlic press until you have 1 tbs of ginger juice. Add juice to the broth and adjust flavourings to taste.

Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, and drain again.

Brush salmon with teriyaki sauce and grill quickly, on an oiled grill, leaving the inside lightly pink. Bring broth to just below the boil. Add noodles for 30 seconds to heat through, then divied noodles between 4 warmed bowls. Dip spinach leaves briefly into the broth to wilt them, and divide among bowls.

Ladle hot broth into each bowl, and top noodles with grilled salmon. Scatter green onions on top and serve with chopsticks and spoons.

Serves 4