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24Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 1/4 Tbsp. tamari soy sauce (or regular)
- 2 3/4 Tbsp. Sriracha
- 2 3/4 Tbsp. sesame oil
- 5 1/2 Tbsp. maple syrup
- 2 3/4 Tbsp. rice vinegar
- 2 3/4 Tbsp. mirin
- 2 3/4 tsp. garlic (grated)
- 2 3/4 tsp. grated ginger
- 2 3/4 Tbsp. toasted sesame seeds (to top)
- 15/16 cup warm water
- 8 1/4 Tbsp. white miso paste
- 2 3/4 tsp. garlic (grated)
- 2 3/4 tsp. grated ginger
- 8 1/4 Tbsp. tamari soy sauce (or regular)
- 5 1/2 Tbsp. coconut sugar (or brown sugar)
- 2 3/4 tsp. rice vinegar
- 11 salmon filets (about 5 oz. each, 140 grams)
- 22 oz. buckwheat soba noodles (225 g, make sure to use noodles made 100% with buckwheat to keep it gluten free)
- 4 1/8 cups broccoli (diced, about 1/2 inch pieces)
- 4 1/8 cups diced mushrooms (about 1/2 inch pieces)
- 1 3/8 cups edamame (shelled)
- 1 3/8 cups sliced scallions
- 1 3/8 cups chopped cilantro (roughly)
- 5 1/2 Tbsp. toasted sesame seeds
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Reviews(1)
Melanie 2 years ago
the salmon wasnt amazimg and it never did the glaze effect. maybe im the one that messed up though. the sauce was tasty though