Soba And Salmon Soup Recipes

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

Steps:

• In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
• Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
• In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
• Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.

SOBA SOUP WITH SPINACH

Steps:

• In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.
• Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.

ONE-POT SOBA WITH SALMON

Steps:

• In 5-quart Dutch oven, beat oil, gingerroot, garlic and honey with whisk. Beat in water and soy sauce. Heat to boiling over high heat.
• Add whites of green onions, the carrots and salmon; return to boiling. Reduce heat to simmering and cook 2 minutes, then increase heat to high. Add noodles; heat to simmering. Reduce heat to medium; cook 6 minutes longer.
• Meanwhile, microwave frozen sugar snap peas as directed on box 3 1/2 minutes; let stand 1 minute. Stir into noodle mixture. Cover; remove from heat, and let stand 1 minute.
• Stir in lime juice; top with green onions, and serve.

SOY & GINGER SALMON WITH SOBA NOODLES

Steps:

• In a small bowl, mix the ginger, garlic, soy and vinegar. Add the salmon and leave to marinate for 10 mins. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 mins on each side, then tip in the marinade and a splash of water, and bubble for 1 min.
• Cook the noodles following pack instructions. Tip in the soya beans 3 mins before the end, then add the veg mix for the final min. Drain everything really well. Serve the noodles and veg with the salmon and sauce spooned over.

ONE-POT SALMON & SOBA DINNER FOR TWO RECIPE BY TASTY

Steps:

• In a small bowl, combine the shiitakes with 1 tablespoon of tamari, the sesame oil, mirin, and ¼ teaspoon salt. Toss to coat and set aside to marinate for 10-20 minutes.
• In a medium bowl, combine the olive oil, remaining tablespoon of tamari, the garlic, and ¼ teaspoon salt. Place the salmon in the marinade and turn to coat. Let marinate while you prepare the dressing.
• Make the dressing: In a blender, combine the tahini, tamari, mirin, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sambal oelek. Blend for 15-30 seconds to combine. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is thickened and homogenous.
• Transfer the dressing to a liquid measuring cup or medium bowl and stir in the sesame seeds, scallions, and salt. Set aside.
• Arrange the salmon, shiitakes, sweet potato, and egg in the steamer insert, leaving a space for the broccoli.
• Fill the multi-pot halfway with water, then set the colander insert inside. Cover and bring to a boil. Once boiling, season the water well with salt. Add the soba noodles to the colander insert. Fit the steamer basket insert into the colander insert and cover with a lid. Steam for 4 minutes, then remove the lid and add the broccoli florets to the steamer insert. Cover again and cook for another 4 minutes, until the salmon is opaque and cooked through, the sweet potatoes are tender, and the broccoli is bright green.
• Remove the pot from heat. Uncover the pot and carefully remove the steamer insert, using the handles provided. Remove the colander insert with the soba noodles and allow the water to drain from the colander.
• Immediately run cold water over the soba noodles and egg to halt the cooking, then let cool completely. Drain the noodles well to remove any residual moisture.
• Peel the egg and cut in half.
• Toss the cooled noodles in a medium bowl with ¾ cup (80 ml) of the dressing, reserving the remaining dressing for serving.
• Divide the noodles between 2 bowls and top each bowl with half of the salmon, shiitakes, sweet potatoes, broccoli, egg, cabbage, and pickled radish. Drizzle with the remaining dressing, then top with the sesame seeds and scallions.
• Enjoy!

SOBA WITH SALMON AND WATERCRESS

Steps:

• In a straight-sided skillet over medium-low heat, bring 2 inches of water and a pinch of salt to a boil. Gently place salmon in water. Poach at a low simmer until cooked through, about 7 to 8 minutes. Remove and let cool; flake into large pieces.
• Meanwhile, bring a large pot of salted water to a boil. Add soba and cook until al dente. Drain and rinse under cold water.
• In a large bowl, toss soba with buttermilk, olive oil, lemon juice and zest, chives, and salt and pepper to taste. Add watercress and salmon, and gently combine. Serve or refrigerate until ready to eat.