Bring broth to boil together with ginger slices.

Bring a pot of water to boil, season with salt, and blanch spinach.

Set aside for use later.

In the same pot of water, cook soba/ramen until al dente.

Drain noodles and toss in sesame oil.

When the broth is boiling, gently add salmon and bring back up to a boil.

Immediately reduce heat to low, and allow salmon to poach for 5-6 minutes.

Turn off heat.

Carefully remove salmon to a plate and allow to cool before flaking it.

Plate soba in a bowl, top with flaked poached salmon, spinach, and ladle hot soup over noodles.

Garnish with sesame seeds and chopped spring onions.