Salmon broth with buckwheat noodles

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

Recipe «Salmon broth with buckwheat noodles» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. 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.