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Soba Noodles With Salmon (Jill Dupleix)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A light, clean, healthy bowl of soba noodles topped with grilled teriyaki salmon is the perfect supper dish, quick to do and easy to digest.

A light, clean, healthy bowl of soba noodles topped with grilled teriyaki salmon is the perfect supper dish, quick to do and easy to digest.

Ingredients

Serves: 4

Metric Cups

For the Noodles With Salmon

  • 400 grams soba noodles
  • fresh root ginger (a knob)
  • 4 small salmon fillets (skinned)
  • 1 bunch spinach (washed and stemmed)
  • 4 spring onions (sliced on the diagonal)

For the Dashi Broth

  • 1½ litres water
  • 15 grams instant dashi powder
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin teriyaki sauce (if you can find a bottle of teriyaki sauce, just use that)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 tablespoon peanut oil

For the Noodles With Salmon

  • 14⅛ ounces soba noodles
  • fresh gingerroot (a knob)
  • 4 small salmon fillets (skinned)
  • 1 bunch spinach (washed and stemmed)
  • 4 scallions (sliced on the diagonal)

For the Dashi Broth

  • 2⅗ pints water
  • ½ ounce instant dashi powder
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin teriyaki sauce (if you can find a bottle of teriyaki sauce, just use that)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 tablespoon peanut oil

Method

Soba Noodles With Salmon (Jill Dupleix) is a community recipe submitted by aussie_sarah and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make teriyaki sauce, combine soy, sake, mirin, sugar and oil in a small pot and heat, stirring, until sugar has dissolved. Set aside.
  • Heat water in a second pot, and add dashi powder, soy and mirin. Peel ginger, cut into cubes and crush in a garlic press until you have 1 tbsp of ginger juice. Add juice to the broth and adjust flavourings to taste.
  • Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, and drain again.
  • Brush salmon with teriyaki sauce and grill quickly, on an oiled grill, leaving the inside lightly pink.
  • Bring broth to just below the boil. Add noodles for 30 seconds to heat through, then divide noodles between 4 warmed bowls.
  • Dip spinach leaves briefly into the broth to wilt them, and divide among bowls. Ladle hot broth into each bowl, and top noodles with grilled salmon.
  • Scatter green onions on top and serve with chopsticks and spoons.
  • To make teriyaki sauce, combine soy, sake, mirin, sugar and oil in a small pot and heat, stirring, until sugar has dissolved. Set aside.
  • Heat water in a second pot, and add dashi powder, soy and mirin. Peel ginger, cut into cubes and crush in a garlic press until you have 1 tbsp of ginger juice. Add juice to the broth and adjust flavourings to taste.
  • Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, and drain again.
  • Brush salmon with teriyaki sauce and grill quickly, on an oiled grill, leaving the inside lightly pink.
  • Bring broth to just below the boil. Add noodles for 30 seconds to heat through, then divide noodles between 4 warmed bowls.
  • Dip spinach leaves briefly into the broth to wilt them, and divide among bowls. Ladle hot broth into each bowl, and top noodles with grilled salmon.
  • Scatter green onions on top and serve with chopsticks and spoons.
  • Tell us what you think