Japanese salmon and soba broth
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken stock
3 cup(s), (750ml)
Fresh ginger
15 g, (2cm cube), sliced
Garlic
1 clove(s), halved
Reduced salt soy sauce
2 tbs
Miso paste
¼ cup(s), white (60g)
Dry soba noodles (100% buckwheat)
180 g
Green string beans
125 g, sliced
Canned bamboo shoots, rinsed and drained
227 g
Baby spinach
125 g
Canned pink salmon in water, drained
415 g
Green shallot(s)
2 individual, thinly sliced
Pickled ginger
40 g, (2 tbs), finely shredded
Lemon(s)
1 medium, cut into wedges
Instructions
1
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.
2
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.
3
Remove from heat. Add spinach and set aside, covered, for 1 minute or until spinach has wilted.
4
Scatter soup with salmon, shallots and pickled ginger. Serve with lemon cheeks.
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