Place your salmon steak into a bowl along with the lime juice, 2 tbsp soy sauce and honey, leave to one side for 20 minutes.
Place your wok over a medium heat with oil, once hot add your salmon, skin side down and fry for 2 minutes, carefully flip your salmon over and cook for a further 2 to 3 minutes, now pour in the remainder of the marinade and cook on medium until salmon is fully cooked and the sauce has reduced by half.
Transfer to a plate, loosely cover and allow to rest while you cook our kale.
Add boiling water to your Miso Kabuto, allow to steep.
Wipe your wok and place over a medium to high heat, add 1 tbsp oil, add garlic and ginger and once fragrant add your kale. After 1 to 2 minutes add a splash of light soy sauce and a little of the soup from your noodle. The kale should be a vibrant green and slightly wilted.
Arrange noodles in a bowl, top with kale and then your salmon and a little of the reduced marinade, finally garnish with pomegranate seeds