Photo of Ginger-Poached Salmon with Soba Noodles by WW

Ginger-Poached Salmon with Soba Noodles

Total Time
30 min
10 min
20 min
In this recipe, chewy soba noodles are the base for rich salmon, earthy shiitake mushrooms, and protein-filled edamame. Be sure to keep an eye on the broth in step 3 so it doesn’t begin to boil and overcook the fish.


Uncooked soba noodles (100% buckwheat)

8 oz

Uncooked scallion(s)

2 medium, sliced, divided

Toasted sesame oil

2 tsp

Low sodium soy sauce

2 Tbsp, divided

Ginger root

4 tsp, peeled, finely chopped, divided

Garlic clove

4 clove(s), finely chopped (about 4 tsp), divided

Uncooked farmed Atlantic salmon skinless fillet(s)

20 oz, 4 (5-oz) fillets (1¼ lb total), each about 1¼ inches thick

Fresh shiitake mushroom

4 oz, stems trimmed, cut into thirds (about 2 cups)

Edamame (shelled)

1 cup(s), frozen

Rice vinegar

2 Tbsp

Unsalted toasted sesame seeds

1 tsp


  1. Cook the soba in lightly salted water according to the package directions. Drain and rinse with warm water. Drain the soba again and return to the pot. Toss with half the scallions and the oil. Cover to keep warm.
  2. Meanwhile, in a large deep skillet, bring 3 cups water, 1 tbsp soy sauce, 2 tsp ginger, and 2 tsp garlic to a boil over high heat. Reduce heat to medium and simmer for 5 minutes.
  3. Add the fish, mushrooms, and edamame to the pan. Cover and simmer until the fish is just cooked through, 7 to 9 minutes, adjusting heat to maintain a gentle simmer. In a medium bowl, combine the vinegar and the remaining 1 tbsp soy sauce, 2 tsp ginger, and 2 tsp garlic. Stir in ½ cup of the poaching liquid.
  4. Divide the soba among 4 shallow dishes. Top each with 1 fish fillet and ½ cup of the vegetables. Spoon about 2 tbsp of the sauce over the top of each bowl and sprinkle with the remaining scallions and the sesame seeds.
  5. Serving size: ½ cup noodles, 1 fillet, ½ cup vegetables, 2 tbsp sauce, and ¼ tsp sesame seeds