Salmon broth with buckwheat noodles

This tasty Japanese soup incorporates the healthy combination of salmon, tofu and snow peas.

Place stock, soy and mirin in a pan with 1.5 litres (6 cups) water. Stir to dissolve stock, then bring to the boil over high heat.
Meanwhile, cook the noodles in a large pan of lightly salted boiling water for 4 minutes until al dente. Drain well, then divide among 4 bowls. Top with the tofu.
Add the salmon to the stock and cook for 2 minutes until salmon is just opaque. Stir in snow peas. Divide the salmon and snow peas among bowls, then ladle the soup over and serve immediately.

Source

2 x 10g sachets instant dashi stock powder

1/3 cup soy sauce

1/4 cup mirin

270g pkt buckwheat noodles

300g silken firm tofu, cut into 2cm cubes

500g skinless salmon fillet, cut into 2cm cubes

200g snow peas, trimmed, thinly sliced

Mixing Bowl Set

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