Japanese salmon and soba broth
3 cup(s), (750ml)
15 g, (2cm cube), sliced
1 clove(s), halved
reduced salt soy sauce
¼ cup(s), white (60g)
soba noodles 100% buckwheat
125 g, sliced
canned bamboo shoots, rinsed, drained
baby spinach leaves
Salmon, pink, canned in springwater, drained
2 individual, thinly sliced
40 g, (2 tbs), finely shredded
1 medium, cut into wedges
- Combine stock, sliced ginger, garlic, soy sauce and 3 cups (750ml) water in a large saucepan. Bring to the boil over high heat. Reduce heat and simmer, covered, for 5 minutes.
- Using a slotted spoon, remove and discard ginger and garlic. Add miso and whisk to combine. Add noodles and simmer, uncovered, for 3 minutes. Add beans and bamboo and simmer for 2–3 minutes or until noodles are tender.
- Remove from heat. Add spinach and set aside, covered, for 1 minute or until spinach has wilted.
- Scatter soup with salmon, shallots and pickled ginger. Serve with lemon cheeks.