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

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