Salmon broth with buckwheat noodles

Posted by adm On September - 6 - 2011

How to cook Salmon broth with buckwheat noodles


  • 2 x 10g sachets instant dashi stock pulverize (see line)
  • 1/3 cup (80ml) soy
  • 1/4 cup (60ml) mirin (see line) (Japanese cooking wine-colored)
  • 270g pkt buckwheat noodles
  • 300g silken firm tofu, dig 2cm cubes
  • 500g skinless salmon tenia, dig 2cm cubes
  • 200g snow peas, cut, thinly sliced

How to:

  • Place strain, soy and mirin in a pan with 1.5 litres (6 cups) weewee. Stir to dissolve strain, then bring to the boil over high warmth.

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

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

  • Available from Asian nutrient shops and selected supermarkets.

  • Comments are closed.