Soba Noodle Salmon Bowl


Servings: 4 

Prep Time:  15 minutes

Cook Time:  20 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients:

  • 1 cup shiitake mushrooms, cleaned with a dry cloth, stems removed, and thinly sliced
  • 6 cups chicken stock or vegetable stock
  • 1 bunch scallions, thinly sliced, white and green parts seperate
  • soy sauce to taste
  • 1 tablespoon canola or vegetable oil 
  • 16 ounces salmon fillet, skin removed, and cut in four equal pieces
  • 1 cup fresh snow peas, strings removed, and cut into 1 inch pieces
  • 1 6 ounce bag of rinsed baby spinach
  • 6 ounces Japanese soba noodles, cooked to package directions and tossed with 2 teaspoons sesame oil
  • toasted sesame seeds

Procedure:

  1. Bring the stock to a simmer in a large saucepan and add shiitake mushroom caps. Simmer for 5 minutes. (For extra flavor, place the stems in a cheese cloth bundle tied with butcher's string and steep in the broth to impart flavor during the rest of the recipe.)  
  2. Add the white parts of the scallions to the stock, plus soy sauce to taste. Simmer for an additional 5 minutes while cooking the salmon. 
  3. Place a nonstick skillet over medium high heat and add the oil.  Season the top side of the salmon very lightly with salt and sear, salted side down, for 3 to 4 minutes.  Flip the salmon and cook for another 2 minutes.  Remove the salmon from the pan and set aside on a plate while you finish making the soba noodle bowl.  
  4. Add the snow peas and baby spinach to the stock and turn the heat down to very low, just enough to keep it warm.  
  5. If the noodles were cooked earlier and refrigerated, use a small strainer and rewarm them in the broth.  Once the noodles are warm, divide them evenly between four soup bowls.  
  6. Top each bowl of noodles with some of the mushroom caps, snow peas and slightly wilted spinach.  Add enough broth to barely cover the noodles. 
  7. Lightly break apart and flake one portion of salmon on top of each bowl, leaving relatively large pieces, about one inch squares.  If possible, set the salmon on top of the noodles so it doesn’t fall too far into the broth and over cook.  
  8. Garnish the bowls with the green parts of the scallions and pinch or two of toasted sesame seeds.

     

       

       

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