Fish Easy Entrees Asian

Salmon broth with buckwheat noodles

Name: Salmon broth with buckwheat noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 x 10g sachets instant dashi stock powder; 1/3 cup (80ml) soy sauce; 1/4 cup (60ml) mirin (Japanese cooking wine); 270g pkt buckwheat noodles; 300g silken firm tofu, cut into 2cm cubes; 500g skinless salmon fillet, cut into 2cm cubes; 200g snow peas, trimmed, thinly sliced

Rate now

15m

12m

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 03, 2015

This tasty Japanese soup incorporates the healthy combination of salmon, tofu and snow peas.

2 x 10g sachets instant dashi stock powder
1/3 cup (80ml) soy sauce
1/4 cup (60ml) mirin (Japanese cooking wine)
270g pkt buckwheat noodles
300g silken firm tofu, cut into 2cm cubes
500g skinless salmon fillet, cut into 2cm cubes
200g snow peas, trimmed, thinly sliced

Method

1.

Place stock, soy and mirin in a pan with 1.5 litres (6 cups) water. Stir to dissolve stock, then bring to the boil over high heat.
2.

Meanwhile, cook the noodles in a large pan of lightly salted boiling water for 4 minutes until al dente. Drain well, then divide among 4 bowls. Top with the tofu.
3.

Add the salmon to the stock and cook for 2 minutes until salmon is just opaque. Stir in snow peas. Divide the salmon and snow peas among bowls, then ladle the soup over and serve immediately.