Poached Salmon Soba
Last week was an extremely busy week for me, with a lot of meetings and errands to run. My helper has been a great help in making our dinner when I can't get back home in time to make it myself. However, I will feel really uneasy if I can't cook for my family. Lucky
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 salmon fillets (about 750-800g, I used coho salmon from The Alaska Guys)
- 2 packs of Mizkan Goma Tonyu Nabe Soup Base
- 4 servings or soba noodles or fresh ramen noodles
- 6 slices of old ginger
- Bunch of Chinese spinach (root removed and chop into 2 inch pieces)
- 2 tsp sesame oil
- Sesame seeds to garnish
- Chopped spring onions to garnish
Instructions
- 1
Bring broth to boil together with ginger slices.
- 2
Bring a pot of water to boil, season with salt, and blanch spinach.
- 3
Set aside for use later.
- 4
In the same pot of water, cook soba/ramen until al dente.
- 5
Drain noodles and toss in sesame oil.
- 6
When the broth is boiling, gently add salmon and bring back up to a boil.
- 7
Immediately reduce heat to low, and allow salmon to poach for 5-6 minutes.
- 8
Turn off heat.
- 9
Carefully remove salmon to a plate and allow to cool before flaking it.
- 10
Plate soba in a bowl, top with flaked poached salmon, spinach, and ladle hot soup over noodles.
- 11
Garnish with sesame seeds and chopped spring onions.