Salmon broth with buckwheat noodles

title="Salmon broth with buckwheat noodles"
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• 0:15 Prep


• 0:12 Cook


• 
  4 Servings


• Advanced

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

Featured in
Winter recipes, Noodle recipes

Ingredients

• 2 x 10g sachets instant dashi stock powder (see note)


• 1/3 cup (80ml) soy sauce


• 1/4 cup (60ml) mirin (see note) (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

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

Nutrition

• 2293 kj

  Energy




• 14.6g

  Fat Total




• 2.8g

  Saturated Fat




• 5.1g

  Fibre




• 45.6g

  Protein




• 65mg

  Cholesterol




• 2123mg

  Sodium





• 57.8g

  Carbs (total)

All nutrition values are per serve

Notes

Available from Asian food shops and selected supermarkets.

• Author: Louise Pickford


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au