Whisk dressing ingredients together and set aside.

Cook medium boiled eggs by adding eggs to a saucepan and cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction (the movement of the water will help centre the yolks).

Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 60 seconds or placing them in a bowl of iced water.

Add noodles to a second pan with simmering water and cook for 4-5 minutes or until tender. Add frozen edamame for the last 60 seconds. Drain in a colander and refresh with cold water.

Divide noodles and edamame into serving bowls. Arrange kaleslaw, cucumber, sliced avocado and flaked hot salmon over the top.

Cut eggs in half and add to bowl. Drizzle over miso dressing and sprinkle over seeds from kit. Serve immediately.