In a bowl, whisk together the ginger, soy sauce, rice vinegar, sake, sesame oil, honey, and miso until smooth. For a more fluid texture, add about 3 tablespoons of water and mix well. Set aside.

Boil water in a small pot and add the edamame and broccolini. Cook for about 3-4 minutes until just tender. Drain and set aside.

In the same pot, cook the soba noodles according to the package instructions until they are al dente. Drain and toss them with a few tablespoons of the prepared dressing while still warm. Allow the noodles to cool slightly.

Lightly season the salmon fillets with salt and pepper. Heat a small non-stick frying pan over medium heat and add the canola oil. Once hot, fry the salmon for approximately 2 minutes on each side until cooked yet still slightly pink in the center. Remove and place on paper towels to drain any excess oil.

In a deep Asian bowl, arrange a generous portion of the soba noodles at the base. Top with the salmon fillet, then add the cooked broccolini and edamame. Garnish with sliced spring onions and a sprinkle of toasted sesame seeds. Drizzle more dressing over the top before serving.