Miso-Cured Salmon Bowls with Green-Tea Noodles

Ingredients

• 600 gm soba noodles
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 3 tsp roasted sesame seeds
• Miso-cured salmon
• 120 gm shiro miso (see note) (½ cup)
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp finely grated ginger
• 1 piece skinless salmon fillet (about 1.8kg), pin-bones removed
• Miso dressing
• 150 ml vegetable oil
• 80 ml brown rice vinegar (⅓ cup)
• 60 gm shiro miso paste
• 2½ tbsp soy sauce
• 2 tbsp sesame oil
• Cabbage and kale slaw
• 400 gm mixed cabbage, shaved
• 150 gm kale, finely sliced
• 40 gm pickled ginger, thinly sliced
• 6 spring onions, thinly sliced
• 1½ tbsp sesame oil
• 1 tbsp brown rice vinegar